Seromakowiec

- two versions of the cheesecake - a very detailed description of the preparation - a simple way to make the cake look interesting

Preparation time: 1 hour 30 minutes Baking time: 1 hour 10 minutes Number of servings: 24x34 form (internal dimensions) Energy value 353 kcal Carbohydrates 39 g - Including sugars 26 g Protein 11 g Fat 17 g Diet: vegetarian.

• 2 cups of wheat flour, e.g. cake flour or all-purpose flour - 320 g
• 200 g butter - 1 classic cube
• 100 g powdered sugar - about half a cup or a little more
• 2 medium-sized egg yolks
• 1 teaspoon baking powder
• a pinch of salt
• 1 kg of semi-fat or full-fat cottage cheese or ground cottage cheese
• 4 medium-sized eggs
• 2 medium-sized egg whites
• 1 vanilla or cream pudding without sugar - about 40 g
• 100 g butter - half a classic cube
• 150 g powdered sugar - less than a cup
• 400 g dry blue poppy seeds - about 2 full cups
• 3 medium-sized eggs
• 100 g raisins - about two handfuls
• 50 g candied orange peel - 3 tablespoons
• 130 g regular sugar - about half a cup
• 1 tablespoon of any honey - up to 25 g
• 1 tablespoon of butter - up to 25 g
• 100 g candied orange peel
• 6 tablespoons of orange or lemon juice
• 190 g powdered sugar - less than 8 heaped tablespoons

Seromak

My glass holds 250 ml. Baking pan: 24 x 34 cm (internal dimensions - bottom of pan). I used a baking sheet with removable sides.

Baking time for the base: up to 15 minutes. Baking temperature: 180 degrees Celsius with top/bottom baking option. Baking time for the whole cheesecake: approximately 70 minutes. Baking temperature for the whole cheesecake: 170 degrees Celsius with top/bottom baking option.

The calories were calculated based on the ingredients I used. This is an approximate calorie count, as your ingredients may have a different calorie count than the ones I used. The listed ingredients yield approximately 3200 grams of cheesecake dough. Before you begin making the cheesecake, I recommend reading the entire recipe to prepare for the next steps.

Cheesecake recipe

First, you can prepare the shortcrust pastry and bake the base. In a large bowl, combine: 2 cups of all-purpose flour, such as cake flour or all-purpose flour, which is 320 grams; 100 grams of powdered sugar, which is about half a cup; 2 medium-sized egg yolks (save the whites for the cheesecake or poppy seed filling); 200 grams of cold butter, which is a standard 200-gram cube; 1 teaspoon of baking powder and a pinch of salt.

Tip: A mixture of regular wheat flour and semolina flour (240 grams of regular flour and 80 grams of semolina) will also work well. Luxurious wheat flour, type 550, will also work perfectly. You can also add a small sachet of vanilla sugar (16 grams) to the dough, or half a teaspoon of vanilla paste or vanilla flavoring.

Knead the dough with your hands or with a mixer fitted with a dough hook. Try to work quickly. At first, the dough may seem too loose, but as you rub in the butter, it should come together into a firm ball. I prefer to knead the dough in a large bowl, but you can also do it on a board, a clean countertop, or a pastry board.

With these proportions, the dough should turn out perfectly. However, if you add too much flour and the dough doesn't come together, I recommend adding a tablespoon of ice water or a level tablespoon of 18% sour cream. If the dough isn't sticky, I don't refrigerate it any further; I immediately place it in the baking pan.

Fill the bottom of a baking pan lined with baking paper with the entire dough. My baking pan measures 24 x 34 cm (9.8 x 13.5 in). To fill the bottom of the pan with dough, I suggest cutting the dough into thin slices and filling the entire bottom. Fill in any gaps with leftover dough and assemble the dough into a flat disc, which you then use to line the entire pan. Prick the dough all over with a fork. Another method is to roll out the chilled dough into a thin disc and fill the bottom of the pan with it (roll the dough between two sheets of baking paper). I don't use strips of baking paper for the sides of the pan, but you can use them.

Place the baking pan and base in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit). Select the middle rack with top/bottom heat. Bake the base this way for up to 15 minutes. Once baked, you can remove the base from the oven immediately and set it aside in the pan.

To make the cheese filling, simply blend all ingredients until smooth. In a large mixing bowl, place 1 kilogram of semi-fat or full-fat cottage cheese, ground twice or three times, or good-quality cottage cheese (not too runny or sour). Beat in 4 medium-sized eggs and add two egg whites from the shortcrust pastry base (you can also omit the egg whites and add them to the poppy seed filling). Add 150 grams of powdered sugar and one vanilla or sugar-free cream pudding mix, which is about 35-40 grams of pudding powder. Finally, add half a stick (100 grams) of softened or melted and cooled butter. Blend all ingredients for a few minutes until a perfectly smooth cheese mixture is formed.

Tip: If you don't have any pudding mix, add 2 level tablespoons of potato starch/flour. Then add a few drops of vanilla or cream oil/flavouring, or a dash of vanilla paste or essence. For a fluffier cheese mixture, I recommend whisking the eggs, egg whites, and sugar separately with a mixer. Finally, use a spatula to combine the sweetened egg mixture with the remaining previously mixed ingredients. You can add a tablespoon of finely grated orange or lemon zest to the cheese mixture.

It's time to make the poppy seed mixture. You'll need 400 grams of dry whole poppy seeds or ground poppy seeds (260 grams). This time, I used whole poppy seeds. Pour the poppy seeds into a pot and add three cups of water. Stir and bring to a boil. Reduce the heat to low and simmer for another five minutes. After that, pour the mixture into a large, fine-mesh strainer placed over a wide bowl, for example, and set aside for 20 minutes to allow the poppy seeds to cool. This time will also remove excess water. Poppy seeds strained this way may not require any additional pressing through cheesecloth.

Tip: If you have ground poppy seeds, use less, about 260 grams. Simply pour boiling water over the poppy seeds and set aside to cool. To squeeze out the excess water, use cheesecloth, a new cloth diaper, or a regular cotton kitchen towel. It's best to place it over a wide pot or bowl and pour the entire mixture into the center. Simply connect the ends of the cloth, wrap it tightly, and squeeze the mixture well over a pot or sink. Discard the cloudy water. This poppy seed does not need to be ground again; it's ready to use.

In the photo below, poppy seeds are placed in a large but dense strainer (immediately after a short cooking, but before grinding).

Once slightly cooled and thoroughly drained of excess water, grind the poppy seeds in a food processor, such as a meat grinder with the smallest mesh. Sometimes you need to grind them twice. This time, however, I ground them only once and was pleased with the results.

In a larger glass or metal bowl, pour about half a cup of regular or caster sugar and a pinch of salt. This will yield up to 130 grams of sugar. Beat in three medium-sized eggs (you can add two egg whites at this point if they weren't used for the cheesecake mixture). Beat the sugar and eggs with a mixer at high speed until the sugar is completely dissolved in the eggs. By the end of the mixing time, the mixture should be light and fluffy. Beating can take up to 10 minutes (up to 5 minutes with a good mixer).

Add ground poppy seeds to the sweet egg fluff.

Next, add a tablespoon of honey, a tablespoon of very soft or melted and cooled butter, 100 grams of raisins (you can soak them in warm water or milk first), and 50 grams of candied orange peel. The poppy seed mixture is ready. Simply mix it gently with a spatula or wooden spoon.

Tip: You can enhance the flavor of the poppy seed filling by adding two tablespoons of your favorite jam (cherry or plum), a bit of grated apple, or two tablespoons of Amaretto liqueur. A handful of very finely chopped nuts (walnuts, pecans, cashews) also works well. It's worth swapping half the raisins for cranberries or finely chopped prunes.

I recommend greasing the inside of the baking tin with the pre-baked base with oil or inserting strips of baking paper into the sides. Start by spreading a generous amount of the poppy seed filling onto the base, alternating with the cheese filling. For example, create two layers of alternating fillings, and then carefully smooth the surface of the spotted cheesecake.

Tip: You can also spread the entire poppy seed filling on the base first. Once the filling is even, add the cheese filling one at a time. This will give you a classic cheesecake without any patches.

Place the cheesecake pan slightly lower than the center rack in an oven preheated to 170 degrees Celsius (350 degrees Fahrenheit) with the top/bottom baking option. Bake for about 70 minutes (up to 80 minutes if the cheesecake is still pale), until lightly browned on top. Then, without checking the cake with a toothpick, turn off the oven. After 5 minutes, open the oven door slightly, and after 20 minutes of slow cooling, you can remove the cheesecake from the oven. Only release the cheesecake from the pan once it has cooled completely, as the cheesecake will be soft and tender while still warm.

Garnish the cooled/cold cheesecake with icing and candied orange peel or any mixture of finely chopped candied fruit. To make a thicker icing, simply place 190 grams of powdered sugar in a bowl and add about 6 tablespoons of orange or lemon juice, or even plain water. After blending with a spoon, it creates a perfect icing.

Cheesecake tastes best the day after baking. Store this cake in the refrigerator, covered/covered. If the top of the cake doesn't touch the foil and the icing isn't too runny, it shouldn't run or dissolve for at least two days. However, the icing may start to run over time. Cheesecake is a cake that stays fresh for a long time. Even after a week, it was delicious. We've never had it stay longer.

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Below is the previous recipe for

Cheesecake without a crust. I know that many of my readers love this recipe and keep coming back to it.

Preparation time: 1 hour Baking time: 1 hour 30 minutes or less Number of servings: 18 cm springform pan.

Ingredients for the cheese mass: - 500 g of good ground cottage cheese, e.g. Piątnica - 1 egg and 3 egg yolks (the whites go into the poppy seed mass) - 3 tablespoons of sugar - 2 tablespoons of vanilla sugar - 80 g of melted butter - a tablespoon of potato flour - a tablespoon of wheat cake flour.

Ingredients for poppy seed cake: - 300 g of ready-made poppy seed mass - 3 egg whites - a tablespoon of wheat cake flour.

Line the bottom of the springform pan with baking paper. Secure the rim. Grease the inside with a little butter or oil.

Remove the eggs and cheese from the refrigerator in advance. Melt the butter in a small saucepan. Combine all the ingredients for the cheesecake batter in one bowl (reserving the egg whites in another bowl). Mix thoroughly to avoid lumps. Pour the batter into a springform pan.

Beat the egg whites until stiff peaks form and gently fold them into the poppy seed-flour mixture. Spoon the thick batter onto the cheese mixture, using a spoonful at a time to evenly cover the entire surface of the cheese mixture. Place a baking dish (e.g., a loaf pan) half-filled with hot water on the bottom of the oven. This will prevent the cheesecake from cracking during baking. Bake the cheesecake on the middle rack for 90 minutes at 180 degrees Celsius (350 degrees Fahrenheit). After baking, leave the cheesecake in the oven for 15 minutes with the door ajar.

Once the cheesecake has cooled completely, remove it from the springform pan. Before removing the sides, gently separate the cake from the pan using a thin spatula (if necessary). Our cheesecake tastes best after a night in the refrigerator.

Tip: To make the cheesecake more delicate, you can drink it 20 minutes shorter.

Once the cake has cooled completely, you can sprinkle it with chocolate sprinkles or drizzle it with a little chocolate filling. In a saucepan, heat a little 30% cream, add two squares of dark chocolate, and stir until completely melted. Pour the cooled filling over the cake.

Enjoy your meal.