Poppy seed curd cake
8 servings
90 minutes
Poppy cheesecake is a delicate combination of airy cottage cheese soufflé and aromatic poppy filling, enclosed in a crumbly shortcrust base. This dessert, rooted in Russian cuisine, is renowned for its rich texture and harmonious balance of flavors. The sweet cottage cheese paired with poppy creates a cozy, slightly nutty aftertaste, while semolina gives the filling a special density and tenderness. A wonderful choice for a cozy family tea time or festive table, the poppy cheesecake delights not only with its taste but also captivates with its appetizing appearance — the golden crumb on top completes the picture, giving the pastry a crispy crust. Ideal as an independent dessert or paired with a cup of fragrant tea, it promises true enjoyment for every lover of homemade treats.
1
Grind the flour, cold butter (130 g), and sugar (100 g) into crumbs.
- Wheat flour: 300 g
- Butter: 230 g
- Sugar: 250 g
2
Take ⅔ of all the crumbs and place it in the bottom of a 24 cm springform pan, press down with your hands, and refrigerate for forty to sixty minutes.
3
In a large pot, mix milk, sugar, and butter (remaining) and bring to a boil.
- Milk: 750 ml
- Sugar: 250 g
- Butter: 230 g
4
Add poppy seeds and semolina to boiling milk, mix, and let it sit for ten minutes. It will result in a thick, sour cream-like mass.
- Poppy seeds: 150 g
- Semolina: 150 g
5
Blend cottage cheese with egg.
- Curd cheese 1%: 250 g
- Chicken egg: 1 piece
6
Add cottage cheese to the poppy mixture and mix.
- Curd cheese 1%: 250 g
- Poppy seeds: 150 g
- Semolina: 150 g
7
Spread the filling on the chilled dough.
8
Sprinkle the remaining crumbs from the dough on top. Send to the oven for one hour at 180 degrees.
