For the recipe you will need:
egg (for lubrication) – 1 pc.
white crackers (crushed) – 1 tsp
salt – to taste
for the test:

wheat flour – 600g
yeast (pressed) – 30g
milk – 250 ml
butter – 100g
sugar – 80g
egg – 2 pcs.
in mac:

milk – 130 ml
sugar – 40g
poppy – 100g
in cottage cheese:

butter – 50g
sugar – 150g
egg – 2 pcs.
cottage cheese – 500g
potato starch – 1 tbsp.
To prepare cheesecakes with poppy seeds you need:

To prepare the dough, dissolve the yeast in warm milk with the addition of a tablespoon of sugar. Add half a cup of flour and put in a warm place for 30 minutes.

Grind eggs with sugar and a pinch of salt. Dissolve the butter, add to the eggs and mix. Combine the resulting muffin with the dough, then add the rest of the flour. Knead the dough soft in consistency. Leave in a warm place for 1.5 hours.

Beat cottage cheese in a blender with butter, 100 g of sugar, 2 yolks and starch. Separately, beat 2 egg whites with 50 g of sugar and carefully combine with cottage cheese. Wipe poppy seeds, mix with sugar, breadcrumbs and milk. Boil the mixture, then cool.

Divide the dough into 20 parts, make cakes out of them with recesses in the center. Spread the curd mass into the recesses. Spread poppy seed filling on top. Lubricate the edges of the cheesecake with yolk. Let the cheesecakes stand for 10 minutes, then bake for 25 minutes at 200C.