Poppy Seed Cheesecake with Raspberry

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Poppy Seed Cheesecake with Raspberry
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Health Score:
6,7 / 10
5 h. 30 min.


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
100 grams Poppy seeds
50 grams ground Hazelnuts
100 grams butter
4 egg yolks
1 Tbsp lemon juice
4 egg whites
50 grams powdered sugar
100 grams dark Couverture
75 grams Whipped cream

Preparation steps


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.