Cottage cheese and apple cheesecake with poppy seeds

100 g butter

2 cup crumbs of biscuits

2 tablespoons sugar

2 tsp lemon juice

For the filling:

500 g cottage cheese

200 g Cream Cheese

200 g sugar

50 g poppy

4 large apple

3 eggs

salt

vegetable fat

Mix cookie crumbs with sugar, then add the oil and lemon juice, whisk blender until smooth.

Oiled non-stick split mold, put the cooked mixture, smooth on a side and bottom.

Take a small frying pan, pour into it a little bit of water, bring to a boil, then add the poppy seeds, steamed 5-10 with constant stirring.

Beat the cheese with sugar, stir in the vanilla sugar, cheese and salt, beat, hammer eggs and beat again, add poppy seeds, whip again.

Wash apples, each cut into 6 slices, cut out the seeds and reassemble in the "whole apples."

Put the filling on the basis of a form, put the apples in it.

Cooking cottage cheese and apple cheesecake with poppy seeds in a preheated oven for about 50 minutes, cover with parchment, then cool, taking from the oven and remove the night in the cold.