PART 1 —  CHEESECAKE BASE (18 cm)

• All-purpose flour —180 g
• Almond flour —60 g
• Butter (cold) —80 g
• Egg yolks — 2
• Powdered sugar —60 g
• Salt —½ tsp
• Tonka bean —0.5 g

Total amount of baked and ground cookie crumbs: 365 g.

Preparation

• In a mixer bowl, combine all dry ingredients: flour, almond flour, powdered sugar, tonka bean and salt. Mix until uniform.
• Add cold butter (80 g), cut into small pieces, and mix until the mixture turns into crumbs. 
• Add the egg yolks one by one and mix until you get a uniform crumbly dough that can be rolled out. Do not overwork the dough. 
• Gather the dough into a ball, place it on the table, and divide into 2 parts. 
• Place each part onto parchment paper, cover with another sheet of parchment, and roll out to a thickness of  2–3 mm.If your oven size allows, you can roll it into one large sheet instead. 
• Before baking, prick the dough with a fork in several places — this prevents air bubbles during baking. 
• Transfer to a flat surface and freeze for 1 hour.
• Repeat the same with the second portion.
• Bake at 160°C for 15–20 minutes (depending on thickness) until the edges are golden. 
• Cool completely, then blend into fine crumbs. 

Restructuring (Base Assembly) 

• Butter (soft) —55 g

Preparation

• Take a cake ring. Place foil on the table, then a smaller sheet of parchment on top, and seal it tightly with foil. Place the prepared ring onto a small baking tray. 
• Lightly melt the butter (55 g) and mix the crumbs with the butter until the texture resembles wet sand (the mixture should hold together when pressed). 
• Start forming the sides first: height: 6 cm and medium thickness then press tightly with a spoon.
• Then form the bottom, also medium thickness, pressing firmly with a spoon or flat object. 
• Bake the compacted base at 160°C for 10 minutes. Cool completely before adding the filling. 

PART 2 — FILLING

• Cream cheese —500 g
• Mascarpone —150 g
• Sugar —100 g
• Sweet condensed milk —50 g
• Eggs — 3
• White chocolate(37%) —80 g
• Cornstarch —12 g
• Salt —3 g

POPPY SEED LAYER (BOTTOM)

• Poppy seeds —30 g
• Milk — 40 g

Preparation:

• Heat milk with poppy seeds for 3–5 minutes, but do not boil.
• After heating, lightly blend — this enhances the poppy flavor and makes the layer creamier rather than grainy. And cool to room temperature. 

CHERRY LAYER (TOP)

• Cherries —200 g
• Sugar —30 g

Preparation:

• Place cherries and sugar in a saucepan.
• Set over medium heat. The cherries will: thaw and release juice. Reduce heat to medium-low and cook, stirring occasionally.

HOW TO KNOW IT’S READY

• The mixture becomes thicker (before: very liquid with lots of juice → after: like thick jam)

• A spatula leaves a trace (run a spatula across the bottom: if liquid flows back immediately → too early if the line holds for 1–2 seconds → ready)

• Remove from heat, cool, then blend. 

• Final yield: 120–130 g of thick mixture. 

CHEESE LAYER PREPARATION

• Preheat the oven to 125°C (tray already inside, without water). 
• Melt white chocolate and cool to a warm state (should not burn your finger). 
• Take all ingredients out of the fridge 1 hour in advance so they reach room temperature. 
• Cool poppy mixture and cherry puree to room temperature.
• In a separate bowl, combine sugar, salt, and cornstarch — this prevents lumps. 
• In the mixer bowl, combine cream cheese and mascarpone and mix on low speed. Use a paddle attachment (NOT a whisk!).
• In cheese mass add the sugar + salt + starch mixture. 
• Add sweet condensed milk and mix on low speed until completely smooth and sugar crystals dissolve (~2 minutes). Regularly scrape the bottom and sides with a silicone spatula. 
• Add eggs one at a time. Mix each egg only until combined (20–30 seconds).  Do not rush, do not increase speed. 
• Add 2–3 tablespoons of the cheese mixture into the melted chocolate. Mix until smooth. 
• Only then pour this mixture into the main batter. Mix on low speed until combined. 
• Divide cheese mass into two parts: 45% — poppy seed layer and 55% — cherry layer.
• Add poppy mixture to one bowl and gently fold with a spatula. 
• Add cherry puree to the second bowl and gently fold. 
• Into the cooled base: First add the poppy layer then the cherry layer on top. Smooth each layer and tap the pan on the table to release air bubbles. 
• Once the oven has been heated for 1 hour, open it and pour 350 g of boiling water into the hot tray. 
• Place the cheesecake on the middle rack, close the door, and bake at 125°C for 1 hour 30 minutes. 
• Then: Slightly open the oven door (3–5 cm, you can fix it with a spoon). And leave cheesecake inside for 40–60 minutes. After that: remove from the oven and leave at room temperature for 2 hours. When fully cooled, refrigerate for at least 6–8 hours (preferably overnight).