Poppy Seed and Black Currant Cheesecake

Name: Poppy Seed and Black Currant Cheesecake
Yield: 8 servings
Ingredients: Gelatin; Cream cheese; Heavy cream; Milk, unspecified; Sugars, powdered; Blackcurrant purée; Freeze-dried blackcurrants; Poppy seeds; 200 g chocolate; 70 g vegetable oil; 2 tbsp poppy seeds; 125 g wheat flour; 50 g powdered sugar; 65 g butter; 2.5 g baking powder; 1 pcs Egg yolk

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A delicate dessert featuring a tangy black currant punch, poppy seeds, and a buttery shortcrust base.

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Method

Beat the room-temperature butter with powdered sugar until pale and fluffy.

Add the egg yolk and beat again until fully combined.

Whisk the flour with baking powder and gently fold it into the butter mixture using a spatula.

Transfer the dough into a bag or wrap it in plastic wrap. Roll it out with a rolling pin

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Poppy Seed and Black Currant Cheesecake

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