Cheesecake with apples and poppy seeds

Description

Offer a recipe of tasty and tender cheesecake with apples and poppy seeds. To prepare it you'll need to put a little effort, but the result is worth it.

Ingredients

Cookies

200 g
Butter

100 g
Brown sugar

30 g
Lemon juice

2 tsp
Cheese

500 g
Cream cheese

200 g
Brown sugar

200 g
Mac

25 g
Chicken egg

3 piece
Salt
Vanilla
Apple

3 piece

Cooking

Grind cookies in a blender. In the crushed biscuits, add the butter, lemon juice and sugar (TM Mistral). Mix well.

The bottom of a split form (d=20 cm, I did in a one piece, form, shots of her with strips of parchment) lay a parchment, put the ground biscuits and butter, using hands to distribute evenly over the bottom and sides. Sides to do as possible, because when baked they are a bit "out" down. The top of the form cover with plastic wrap and refrigerate for 20 minutes.

Mac rinse, pour a small amount of water, bring to the boil, drain the water. This procedure is done 2 more times. Then pour in the poppy seeds 50 ml of water, bring to a boil and cook for 5-7 minutes, stirring occasionally, to evaporate in a pot of water. To give the Mak to cool down.

Remove the pan from the refrigerator, place in preheated oven (t=180 C) for 5-10 minutes, then cool. Cottage cheese mixed with brown sugar (TM Mistral) and vanilla, mix with an immersion blender. It turns out very thick mass.

Enter the eggs and salt, beat with a mixer.

Then enter the cream cheese, whisking quickly with a mixer on medium speed ( not a lot to interrupt) until smooth.

From cheese-curd to postpone 1/3 of the bowl, and the remaining mass spread the poppy seeds, mix well.

The Foundation, which has baked, spread the ground with Mac.

In the middle lay the ground without Mac. Apples, cut seed box and cut into medium slices and spread on a cheesecake, a little indentation in the ground. The top of the form to cover with baking paper and bake in a preheated oven (t=180 C) for about 50 minutes. Cheesecake to get, remove and cool in the refrigerator (preferably overnight). PS I would increase the amount of ingredients for the base by 1/3.

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