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lyornI made this on Saturday for Sunday's role playing game, and it was like something you should serve in a big bowl and dish out with a spoon. On Monday, however, it was fine, and the taste only got better. So, give it time.
Cheese cake with poppy seed and cherries
Use a large bowl (3 litres volume is absolute minimum).
Take 250 grams of room temperature butter and beat it well (I suggest using an electric mixer), then add 320 grams of fine sugar and mix it even more until it has become light and does not sound that crunchy anymore.
In another bowl, beat 6 eggs lightly, than sieve on 1 tablespoon of flour, 80 grams of starch (or two packs of vanilla or cream flavored custard powder), a teaspoon of baking powder and half a teaspoon of salt into it and mix lightly with an eggbeater.
Put the egg stuff into the butter/sugar mix and stir well (again, electric mixer). Then add 1 kg of curd cheese (20% fat, that is full- or half fat, not cream curd cheese). If you can get the drier Austrian kind, go for it. Stir it in with a spoon.
Take about 6 tablespoons off the mass and stir in 180 grams of ready-to-use poppy seed mix. (You could make that yourself, grounding the seeds with a blender and cooking them with sugar and a little milk -- I didn't.)
Pour the non-poppy-seed-part in a large (3 liters is minimum, that's a 28 cm round form, or larger) baking pan. I used a silicone one, and rinsed it with cold water before pouring in the dough. If you use silicone, have the form on the baking tray before putting anything in it! Smoothen, then spoon on the poppy seed mix, and mix the whole lightly with a spoon to create swirls.
Bake it on the lowest rung of the oven at 180°C (160°C, if you have a convection oven) for 25 minutes (for starters).
While it bakes, clean and de-stone 500 grams of sour cherries. (Do that outside, and/or in a place where every surface can be wiped down!). When the 25 minutes are over, spread the cherries on top of the cake, maybe sprinkle with one or two tablespoons of sugar. Bake for another 30 minutes, then switch off the oven. Do not open the door yet! Leave the cake in for at least one more hour.
Then take it out, let it cool in the pan. You can speed that up by putting the pan on a grill and having a cold pack below it. When it's cold, put in the fridge (I took it out of the pan for that, leaving it in might have been better.) Cool at least for 12 hours -- 36 is better, see above.
Cut into 16 pieces for serving unless you have guests who fervently believe in lots of cake.
Keeps about three or four days in the fridge -- I ate the last of it yesterday. I guess you could also deep-freeze it.
If you don't want to clean and de-stone cherries, or they are not in season, you could use them frozen, or from a jar. Or use blueberries. If you don't like sour cherries, you can use sweet ones, but sour cherries are tastier.
If that's too much cake for you, take half of everything and use a 20cm baking pan.
Cheese cake with poppy seed and cherries
Use a large bowl (3 litres volume is absolute minimum).
Take 250 grams of room temperature butter and beat it well (I suggest using an electric mixer), then add 320 grams of fine sugar and mix it even more until it has become light and does not sound that crunchy anymore.
In another bowl, beat 6 eggs lightly, than sieve on 1 tablespoon of flour, 80 grams of starch (or two packs of vanilla or cream flavored custard powder), a teaspoon of baking powder and half a teaspoon of salt into it and mix lightly with an eggbeater.
Put the egg stuff into the butter/sugar mix and stir well (again, electric mixer). Then add 1 kg of curd cheese (20% fat, that is full- or half fat, not cream curd cheese). If you can get the drier Austrian kind, go for it. Stir it in with a spoon.
Take about 6 tablespoons off the mass and stir in 180 grams of ready-to-use poppy seed mix. (You could make that yourself, grounding the seeds with a blender and cooking them with sugar and a little milk -- I didn't.)
Pour the non-poppy-seed-part in a large (3 liters is minimum, that's a 28 cm round form, or larger) baking pan. I used a silicone one, and rinsed it with cold water before pouring in the dough. If you use silicone, have the form on the baking tray before putting anything in it! Smoothen, then spoon on the poppy seed mix, and mix the whole lightly with a spoon to create swirls.
Bake it on the lowest rung of the oven at 180°C (160°C, if you have a convection oven) for 25 minutes (for starters).
While it bakes, clean and de-stone 500 grams of sour cherries. (Do that outside, and/or in a place where every surface can be wiped down!). When the 25 minutes are over, spread the cherries on top of the cake, maybe sprinkle with one or two tablespoons of sugar. Bake for another 30 minutes, then switch off the oven. Do not open the door yet! Leave the cake in for at least one more hour.
Then take it out, let it cool in the pan. You can speed that up by putting the pan on a grill and having a cold pack below it. When it's cold, put in the fridge (I took it out of the pan for that, leaving it in might have been better.) Cool at least for 12 hours -- 36 is better, see above.
Cut into 16 pieces for serving unless you have guests who fervently believe in lots of cake.
Keeps about three or four days in the fridge -- I ate the last of it yesterday. I guess you could also deep-freeze it.
If you don't want to clean and de-stone cherries, or they are not in season, you could use them frozen, or from a jar. Or use blueberries. If you don't like sour cherries, you can use sweet ones, but sour cherries are tastier.
If that's too much cake for you, take half of everything and use a 20cm baking pan.
(no subject)
Date: 2013-08-23 09:43 pm (UTC)(no subject)
Date: 2013-08-24 04:56 pm (UTC)I love cheesecake, and have never made one before because I worried that it would be no good. That worry I can put to rest, I think *G*.
(no subject)
Date: 2013-08-27 07:16 pm (UTC)(no subject)
Date: 2013-08-27 07:42 pm (UTC)Were you planning a BBQ some time in the near future? :->