German poppy seed cheesecake

  • 2 cups (250g) of Flour
  • 1/2 cup (115g) Butter
  • 1/2 cup (100g) Sugar
  • 1/4 teaspoon salt
  • 750ml Milk
  • 1 cup (250g) Ricotta cheese
  • 7 tablespoons (100g) of Butter
  • 3/4 cup (150g) Sugar
  • 1 cup + 1 Tbsp (150g) Poppy seeds
  • 1 cup (140g) Semolina     
  • 1 teaspoon Vanilla extract
  • 1 Egg
  • 1/4 teaspoon salt

1. preheat the oven to 350F (175C).

2. Make the dough: in a meals processor place flour, sugar, and salt. Pulse till mixed. add butter and course of till crumbs are shaped. Press 2/3 of the combination into the underside of a 9-inch (23cm) springform pan. Refrigerate whereas making the filling.

3. Make the filling: place milk, butter, and sugar in a saucepan. Warmth till butter is melted and sugar dissolves, and produce to a boil.

4. When the combination begins to boil, progressively add semolina, stirring continually. Add poppy seeds. Preserve stirring till the combination thickens. put aside to chill.

5. In a big bowl beat ricotta cheese, vanilla extract, and egg till creamy and easy. Add chilled poppy seed combination to the cheese combination and stir till mixed and easy.

6. Pour the filling over the chilled crust, then unfold the remaining dough on high.

7. Bake for 50-60 minutes, till golden. Take away from the oven, let cool fully within the pan, then refrigerate for not less than 1 hour.


  • As an alternative to ricotta cheese, you may cream cheese or another comfortable cheese.
  • To the filling, you may add raisins and walnuts.
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