Divine fusion of cheesecake and poppy seed cake: a perfect holiday centerpiece without the hassle of the mixer

Say hello to a culinary masterpiece that's as delicious to make as it is to eat: the Divine Cheesecake-Poppy Seed Cake fusion. This recipe combines the rich, creamy texture of cheesecake with the unique nutty flavor of poppy seed filling, all topped with a crunchy biscuit base. It's an exquisite treat that requires no mixer, making it surprisingly simple to prepare and perfect for adding a special touch to your holiday festivities.

Why you'll love it: This fusion cake is a dream come true for those who enjoy the classic flavors of cheesecake and the traditional richness of poppy seed toppings. The combination creates a luxurious dessert that is both comforting and sophisticated. With its easy preparation and stunning presentation, this cake is sure to become a holiday favorite, providing a delicious twist on traditional dessert tables.

Perfect occasion: Ideal for holiday gatherings, festive celebrations or any special occasion that calls for a unique and delicious dessert. This fusion of cheesecake and poppy seed cake is a must-have that will impress your guests and become a new holiday tradition in your home.

Decorating Tips: For a festive touch, sprinkle the top with powdered sugar and drizzle with melted milk chocolate. You can also garnish with a few halved cherries or a few sprigs of mint for a pop of color. If available, adding silver almonds or crushed walnuts can give a delicious crunch and elegant look.

Ingredients:

• 150g biscuits
• 70 g melted butter
• 450 g poppy seed and dried fruit filling (ready to use)
• 50g melted milk chocolate for drizzling
• 1 egg, for the poppy seed mixture
• 2 tablespoons of semolina
• 500 g of fresh cheese
• 1 packet of vanilla pudding mix
• 2 eggs, for the cheesecake mixture
• 3 tablespoons of sugar
• 200 ml heavy cream (30% fat)

1. Start by crushing the cookies into fine crumbs. Mix with the melted butter and press firmly into the bottom of a springform pan to form the base. Put aside.
2. In a bowl, mix the poppy seed filling with an egg and the semolina. Distribute this mixture evenly over the biscuit base.
3. In another bowl, mix cream cheese, two eggs, sugar and vanilla pudding mix until smooth. Gradually add the heavy cream, stirring until well combined.
4. Pour the cheesecake mixture over the poppy seed layer in the pan.
5. Bake in a preheated oven at 175 degrees Celsius (347 degrees Fahrenheit) for about 45 to 50 minutes or until the cheesecake is set and lightly browned on top.
6. Let the cake cool completely in the pan. Once cooled, refrigerate for at least 4 hours or overnight to set properly.
7. Before serving, drizzle melted milk chocolate on top and, if desired, decorate with additional toppings.

Enjoy your divine fusion of cheesecake and poppy seed cake, a seamless blend of two beloved desserts that is sure to be the centerpiece of your holiday table!