Poppy cheesecake with mascarpone

1. 

butter biscuits 12.75 oz (360 g) • unsalted butter 7.5 oz (210 g)

Mix the crushed biscuits with melted butter in a blender.

2. 

Give it into a cake form and press evenly at the bottom and sides. Bake in the oven for 15 minutes at 645°F (340°C) F (340°F (170°C) C).

3. 

mascarpone 1.7 lb (750 g) • honey  5 tbsp

Prepare a cream by mixing mascarpone with honey during baking.

4. 

egg yolk 4 pcs • vanilla pudding - powder 2 tbsp

Add egg yolks and pudding to the cream. Mix with a mixer.

5. 

ground poppy seeds 5.25 oz (150 g)

Add poppy.

6. 

egg white 4 pcs

Whip the egg whites, which you gently whisk into the cream by spoons.

7. 

Pour the cream and spread it over the baked base. Bake for 50 minutes at 570°F (300°C) F (300°F (150°C) C).

8. 

cake jelly red 0.75 oz (20 g) • garden and forest fruit (mixture of small fruit) 10.5 oz (300 g)

Wash the fresh fruit on a sieve under running water and let it drip. If you use frozen fruit, let it thaw and the redundant juice drip. Prepare red jelly according to the instructions on the package. Divide the fruit evenly on a baked, cooled cake and pour the jelly over. Store in a cool place and let it harden.