German poppy seed cheesecake

German poppy seed cheesecake

German poppy seed cheesecake



Flour — 300 g
Butter — 130 g
Sugar — 100 g


Milk — 750 ml
Sugar — 150 g
Unsalted butter — 100 g
Cottage cheese — 250 g
Egg — 1 PC.
The ground poppy seeds — 150 g
Semolina — 150 g


1. Grind into crumbs flour, cold butter and sugar.
2. Take 2/3 of the crumbs and lay on the bottom of a split form 24 cm, compacted by hand and put into the refrigerator.
3. In large saucepan mix milk, sugar and butter for the filling, bring to a boil.
4. In boiling milk add semolina and poppy seeds, stir and let stand for 10 minutes.
5. Get a thick as sour cream mass.
6. Cottage cheese whipped with egg in a blender.
7. Add in poppy cottage cheese mass and mix.
8. Spread the filling on cooled dough.
9. Sprinkle the remaining crumbs from the test. Send in the oven for 1 hour at 180 °C

Bon appetit!

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