2-in-1 Poppy Seed Cheesecake
'European' cheesecake, known throughout central Europe, is different than cheesecake in the English-speaking world. The European variation uses quark cheese (creamed curd cheese), whilst 'English world' uses cream cheese.
This cake is for the undecided, who love cheesecake and poppy seed roll... 2-in-1. Enjoy!
- plain white flour - 150g
- caster sugar - 2 tablespoons
- cold unsalted butter - 100g
- egg yolk - 1
- cold water - 1 tablespoon
- Poppy Seed Filling
- poppy seeds - 500g
- light demerara sugar - 150g
- raisins - 100g
- walnuts - 50g (chopped)
- honey - 3 tablespoons
- orange zest - from one orange
- orange juice - from one orange
- unsalted butter - 1 tablespoon
- candied orange peel - 50g
- egg whites - 4
- Cheese Filling
- smooth quark - 1000g
- whipping cream - 100ml
- eggs - 5
- caster sugar - 200g
- plain white flour - 3 tablespoons
- potato starch - 1 tablespoon
- fresh cream - 200ml
- dark chocolate - 200g
- To make the poppy seed filling: Place poppy seeds in a large bowl and pour boiling water over to soften for 40 minutes. Drain poppies through a cheesecloth covered net sieve. Grind poppy seeds using grinder. Place ground poppy seeds in a large bowl and add orange zest and juice, sugar, honey, raisins, walnuts and butter. Mix well. Beat whites until soft peaks form and carefully mix with poppy seed filling. Set aside.
- To make the pastry: Combine the flour, sugar and butter until they form fine breadcrumbs. Add the egg yolk and water. Bring the mixture together until it form a dough. Roll it into a smooth ball, wrap in cling film and refrigerate for 30 minutes.
- Line the base of the tin with parchment (30x40cm cake tin, 4-5cm deep).
- Preheat the oven to 180°C.
- Once the dough has rested, roll it out and thickness of about 5mm and press it into the bottom of the tin. Bake for 15-20 minutes until golden. Cool to room temperature.
- To make the cheese filling: Beat the eggs in the bowl using manual egg beater, add sugar and mix together.
- Blend together the quark, cream, both flours and beaten eggs with sugar. Mix well.
- Spread the poppy seed mixture evenly over the pastry base.
- Pour the cheese mixture over the poppy seed layer.
- Preheat the oven to 150°C. Bake 70-80 minutes. The cheesecake is ready when golden brown and puffed up.
- Take the cake out of the oven and allow it to sit at room temperature for another 1 hour. Wrap and refrigerate overnight. Use a knife to trim around the outside of the cake. Remove the sides of the tin.
- To make topping: Pour the fresh cream into a small saucepan over medium heat and cook, stirring occasionally, until the liquid comes to a boil. Remove from heat and add crushed chocolate. Stir to dissolve chocolate about10 minutes. Pour the chocolate cream over the cheesecake and smooth.
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