Apple-curd cheesecake with poppy seeds

Ingredients

• For the base:
• 2 cups cracker crumbs
• eggs - 3 pcs
• salt - a pinch
• 2 tsp lemon juice
• 200 g cream cheese
• vanilla sugar - 1 tsp
• 50 g poppy
• butter - 100 g
• 500 g low-fat cottage cheese
• For the filling:
• 6 large apples
• sugar - 2 tbsp.
• sugar - 200 g

Cooking

Step 1

1. Rinse poppy with warm water. Boil 0.5 cups of water in a saucepan. Pour the poppy seeds, reduce the heat to a minimum and, stirring constantly, steam the poppy seeds for 7 minutes. Remove from fire and cool. 2. Grease a deep detachable baking dish with vegetable oil. Grind cracker crumbs with sugar in a blender. With the blender running, add the butter and lemon juice. 3. Preheat the oven to 180ºС. Put the resulting mixture into a mold, spread evenly over the bottom and sides. Cover with cling film and leave for 15 minutes. into the refrigerator. Then remove the film and rearrange the form in the oven. Bake 10 min. Allow to cool to room temperature. Do not turn off the oven. 4. Beat cottage cheese with sugar. Continuing to beat, add cream cheese, eggs, vanilla sugar and salt. Switch off the mixer immediately. 5. Divide the curd mass into three parts. Add poppy seeds to two of them and mix. 6. Put the curd-poppy mass along the edges of the cheesecake base. Fill the middle with a mass without poppy seeds. Wash apples. Cut each into 5-6 pieces, remove the core. Fold the apples back together and carefully place them in the cheesecake pan. Cover with a sheet of parchment, put in the oven and bake for 50 minutes. Cool to room temperature.