Cotton Cheesecake with Poppy Seed Filling
Translated from Russian, the language of the Short.
Ромарио Яковлев cooked this in a YouTube Short, in Russian. SeeMeCook wrote it up from the Short as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original ShortImported by Mykola Oksak on SeeMeCook
A delicate, airy cottage cheese cheesecake with a thick poppy seed filling, baked without flour or semolina. The author reports 140 kcal per 100 g.
- Time
- 2 hours
- Cuisine
- European
Ingredients
Маковая начинка
- 50 g
- 155 g
Основа
- 150 g
- 300 g
- 100 g
- 8 g
Weights are estimates. Together, the ingredients weigh about 765 g before cooking, which is about 125 g per serving.
Steps
Маковая начинка
To make the poppy seed filling, combine the poppy seeds, milk, and sugar or sugar substitute to taste in a small saucepan or skillet.
Set over heat and cook, stirring and keeping an eye on the mixture, until the milk has evaporated and the poppy seed mixture has thickened. Let the filling cool.
Основа
Separate the egg yolks from the whites. Set the whites aside to whip separately.
Add the soft cottage cheese, sour cream, cornstarch, vanillin, a pinch of salt, and sugar substitute to taste to the yolks. Mix until smooth and creamy.
In a separate bowl, whip the egg whites until fluffy.
Using a spatula, gently fold the egg whites into the cottage cheese mixture with upward strokes, taking care to preserve the airy texture.
Line a pastry ring or baking pan with parchment paper. If using a bottomless ring, place it on a baking sheet lined with two sheets of parchment. The author does not grease the pan.
Spread two-thirds of the cottage cheese mixture in the pan.
Spread the cooled poppy seed filling on top.
Cover the filling with the remaining cottage cheese mixture. If desired, lightly drag a skewer through the surface to create a pattern.
If desired, pour a little water onto the baking sheet. Bake in an oven preheated to 170–175 °C (350–350 °F) for about 40 minutes. In the video, the author initially says 30 minutes, then clarifies that it took 40 minutes to bake.
Remove the cheesecake from the oven and leave it to cool at room temperature for about an hour. While hot, it may wobble and seem runny inside—the author notes that this is normal.
Notes
The recipe was posted by the author in the comments; the baking time was clarified from the narration: 30 minutes at 175 °C was the initial instruction, but it actually took 40 minutes for the author. If desired, pour a little water onto the baking sheet. The author reports the nutritional values per 100 g: 140 kcal, 14 g protein, 7 g fat, 6 g carbohydrates.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 181
- Protein
- 12 g
- Carbs
- 7 g
- Fat
- 12 g
- Fiber
- 1 g
Where the calories come from
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