Poppy cheesecake with mascarpone
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251Tasty dessert made of biscuits and popular mascarpone. For more fantastic taste, we recommend decorating with fruit in jelly.
recipe,photo-recipe,mascarpone,ground poppy seeds,garden and forest fruit (mixture of small fruit),Cream deserts
Cream deserts
Categories
Cream deserts ›Ingredients
Ingredients
| butter biscuits | 12.75 ?? | oz kcal | 360 | grams | |
| cake jelly red | 0.75 ?? | oz kcal | 20 | grams | |
| egg white | 4 68 | pcs kcal | 4 | pieces | |
| egg yolk | 4 228 | pcs kcal | 4 | pieces | |
| garden and forest fruit (mixture of small fruit) | 10.5 ?? | oz kcal | 300 | grams | |
| ground poppy seeds | 5.25 812 | oz kcal | 150 | grams | |
| honey | 5 246 | tbsp kcal | 5 | tablespoon | |
| mascarpone | 1.7 2903 | lb kcal | 750 | grams | |
| unsalted butter | 7.5 1542 | oz kcal | 210 | grams | |
| vanilla pudding - powder | 2 ?? | tbsp kcal | 2 | tablespoon |
Recipe
1.
butter biscuits 12.75 oz (360 g) • unsalted butter 7.5 oz (210 g)
Mix the crushed biscuits with melted butter in a blender.
2.
Give it into a cake form and press evenly at the bottom and sides. Bake in the oven for 15 minutes at 645°F (340°C) F (340°F (170°C) C).
3.
mascarpone 1.7 lb (750 g) • honey 5 tbsp
Prepare a cream by mixing mascarpone with honey during baking.
4.
egg yolk 4 pcs • vanilla pudding - powder 2 tbsp
Add egg yolks and pudding to the cream. Mix with a mixer.
7.
Pour the cream and spread it over the baked base. Bake for 50 minutes at 570°F (300°C) F (300°F (150°C) C).
8.
cake jelly red 0.75 oz (20 g) • garden and forest fruit (mixture of small fruit) 10.5 oz (300 g)
Wash the fresh fruit on a sieve under running water and let it drip. If you use frozen fruit, let it thaw and the redundant juice drip. Prepare red jelly according to the instructions on the package. Divide the fruit evenly on a baked, cooled cake and pour the jelly over. Store in a cool place and let it harden.
Bon appetit!
