Old Fashioned Polish Poppyseed Cheesecake
Polish pastries and cakes many times are poppyseed-based. That is because poppy seeds are so prevalent in Poland. This cheesecake continues in the tradition of the use of poppy seeds and the unbelievable fascination of the Polish people with making many new and different cheesecakes all year round.
The recipe calls for the use of bulgur wheat in the crust. If you cannot get that a gram cracker crust or shortbread crust will do.
How To Make The Cheesecake
Preheat your oven to 350°F. Grease an 8 inch springform pan.
Prepare a crust by melting butter in a small saucepan over low heat stir in the honey and bulgur wheat. Press the mixture into the greased pan and set aside.
To prepare the filling, beat the ricotta cheese, whipping cream, egg yolks, flour, cinnamon, poppy seeds and honey in a large bowl until smooth. Pour the filling into the crust. And bake in the oven for 30 minutes. After 30 minutes put the topping on the cake in the oven.
To prepare the topping, melt butter in a small saucepan. Stir in poppyseed sugar and flour spread on the partially baked cheesecake. Bake another 25 minutes more or until set. Cool before removing from the pan.
Ingredients
Crust
One quarter cup butter
one tablespoon honey
1 cup bulgur wheat
Filling
1 pound ricotta cheese
one quarter cup whipping cream
three eggs
one tablespoon all-purpose flour
one tablespoon ground cinnamon
two tablespoons poppy seeds
three tablespoons honey
Topping
one quarter cup butter
three quarter cup poppy seeds
two tablespoons sugar
one tablespoon all-purpose flour
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