ana This is one of those cheesecakes that I love but rarely make. It tastes great because I like both cheese and poppy seeds and peaches. However, you have to eat it as soon as possible because it won’t last long.
We have three layers in this cake: dough, cheese, poppy seeds. Really noteworthy!
Ingredients
Cake
- 3 glasses of flour
- 250g margarine or butter
- 3 tablespoons of sugar
- 5 yolks
- 3 teaspoons of baking powder
- 2-3 teaspoons of cocoa
Cheese part
- 500 g of cream cheese (or Quark cheese)
- egg
- cream or vanilla pudding
- 1/2 cup powdered sugar
- 1/2 stick of butter
- 1/2 can of peaches
Poppy Seeds part
- 1 cup powdered sugar
- 1 pc of poppy seeds
- 5 egg whites
- 1 tablespoon of potato starch
- 10 dag of coconut flakes
Sift the flour into a bowl. Add egg yolks, soft butter or margarine, sugar, baking powder and cocoa.
Knead the dough. Divide into 1/3 and 2/3. Place the smaller part in the freezer, the rest cool in the fridge (about 30 minutes). After this time, roll out the chilled dough on a baking sheet.
Drain the peaches thoroughly from the brine and cut into thin slices. Place on the rolled out dough.
Melt the cheese butter and cool. Place all the ingredients for the cheese mixture in a bowl and mix until smooth. Ready to spread on peaches.
Beat the egg whites stiff with the powdered sugar. Then mix well with the remaining ingredients: poppy seeds, potato starch and coconut flakes.
Place the resulting poppy seed mixture on the cheese.
Remove the frozen dough from the freezer. Grate on a grater and place on top of the cake.
Bake the cheesecake at 180 degrees C for about 50-60 minutes.
After cooling, sprinkle the top with e.g. powdered sugar or coconut flakes.
Enjoy your meal!
