Cheese cake with a checkerboard pattern. It will disappear down to the last crumb

Seromakowiec is a duo that never disappoints. The creamy cheese mass combines perfectly with moist poppy seeds enriched with raisins and nuts, and the shortcrust pastry base creates a great base. The checkerboard pattern makes the cake not only taste but also look amazing.

Ingredients:

Dough for the base:

• 120 g of wheat flour,
• 50 g of powdered sugar,
• ½ teaspoon of baking powder,
• 50 g of butter,
• 3 yolks.

Poppy seed mass:

• 1 kg of ready poppy seed mass,
• 2-3 tablespoons of raisins,
• 2-4 tablespoons of chopped nuts.

Cheese mass:

• 800 g of double-ground cottage cheese or white cheese from a bucket,
• 2 eggs,
• 120 g of fine sugar,
• vanilla sugar,
• sugar-free vanilla pudding,
• 1/2 teaspoon of baking powder,
• a teaspoon of grated lemon peel,
• 100 ml heavy cream.

How to do it:

Sift the flour onto the pastry board, add powdered sugar and baking powder. Mix, make a well in the flour, add the yolks, add the cold butter and quickly knead the dough. Wrap the dough in foil and put it in the fridge for 30 minutes. After this time, remove the dough from the fridge, roll it out into a rectangle, place it in a baking tray filled with baking paper (approx. 20×30 cm) and put it in the oven for approx. 10-15 minutes at 180°C, until the cake is nicely browned. Remove from the oven and let cool.

Add raisins scalded with boiling water and chopped nuts to the poppy seed mass.

To make the cheese mass, remove all ingredients from the refrigerator to let them reach room temperature. Beat the yolks with sugar until light, add the cottage cheese and continue mixing. Then add the pudding, baking powder and lemon zest and mix with a spoon. In separate bowls, beat the cold whipping cream and the egg whites in another bowl. Add both fluffy mixtures to the cheese mixture and mix carefully.

Place the cheese and poppy seed mixture on the baked base to create a checkerboard shape – strips of the poppy seed and cheese mass along the baking tray. Put the dough in the oven preheated to 200°C for about 10 minutes, then reduce the temperature to 170°C and bake the cheesecake for another 1.5 hours.

Let the finished cake cool with the door ajar and remove it from the pan when it is completely cold.

Source: Terazgotuje.pl