Poppy Seed Cheesecake with Raspberry
- For the cream layer
- 200 grams cream cheese
- 150 grams Vanilla yogurt
- 250 grams Whipped cream
- 8 sheets clear gelatin
- For the topping
- 150 grams Raspberry jelly (or marmalade)
- 50 grams chopped Pistachio
- 3 Tbsps whipped Whipped cream
- 100 grams Raspberries
- small mint
For the cake, mix butter, sugar, egg yolks and lemon juice until foamy. Combine egg whites with powdered sugar and a pinch of salt and beat until very stiff. Stir 1/4 of egg whites, poppy seeds and hazelnuts into egg yolk foam. Fold in remaining egg whites gently. Line pan with parchment paper, pour in mixture, smooth and bake for about 45 minutes at 190°C (approximately 375°F). Remove and cool.
For the cream layer, soak 6 gelatin sheets in cold water. Mix yogurt and cream cheese with sugar. Dissolve gelatin in a small saucepan over low heat and gradually stir in cream. Cream until stiff and fold into the cream. Spread cream over poppy seed cake and smooth. Refrigerate for approximately 3 hours.
For the topping, stir raspberry jelly over heat until it liquefies. Pass through a sieve to remove any seeds. Pour over cream layer and smooth. Refrigerate until cooled. Loosen cake ring and spread remaining raspberry jelly around edge of poppy seed cake layer and cover with chopped pistachios. For decoration, squirt whipped cream with a pastry bag on cake and garnish with raspberries and mint leaves. Serve chilled.