Part 1 — cheesecake base (18 cm) If you want the filling to fully cover your cheesecake (as I did), use a cake ring 18 cm in diameter. If you prefer less filling, use a 20 cm pan. 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) 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 (45-55 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.

Poppy seed layer (BOTTOM) 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) 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 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).

CLASSIC CREAM In a mixer bowl, combine cream cheese and powdered sugar. Mix until smooth (you can start with a spatula).

Add cold cream and start whipping with a whisk: first on low speed then increase to medium. Whip until: the cream holds its shape, clear whisk marks appear and the cream does not flow. The cream should be dense, stable, and perfect for piping.

I transfer the cream into a piping bag fitted with a star tip and start piping rosettes in a circle.

Then I sprinkle poppy seeds on top for decoration.