Lemon Poppyseed Cheesecake
Lemon Poppyseed Cheesecake is a delightful dessert that combines the creamy texture of cheesecake with the zesty flavor of lemon and the crunch of poppy seeds. It’s a fresh and vibrant treat perfect for any occasion, whether it’s a family gathering, a festive celebration, or just a sweet ending to your day. This cheesecake not only looks beautiful but also tastes amazing, making it a favorite among dessert lovers.
Why Make This Recipe
Making Lemon Poppyseed Cheesecake is a great choice for several reasons. First, it is a unique twist on traditional cheesecake, offering a refreshing balance of tart and sweet. Second, it’s relatively easy to prepare, with simple ingredients that you likely already have. Lastly, the presentation is stunning, especially when topped with lemon curd and whipped cream, making it a showstopper at any gathering.
How to Make Lemon Poppyseed Cheesecake
Ingredients
- 2 1/3 cups graham cracker crumbs
- 10 tbsp unsalted melted butter
- 3 tbsp brown sugar
- 30 oz room temperature cream cheese
- 1 1/3 cups sugar
- 1 cup thick vanilla yogurt (whole milk vanilla preferred)
- 1/3 cup lemon juice
- 3 tbsp lemon zest
- 2 1/2 tbsp heavy whipping cream
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 tbsp poppy seeds
- Store-bought lemon curd
- Truwhip or whipped cream (optional for decoration)
Directions
Prepare the Crust: Preheat your oven to 325°F (160°C). Spray a 9" springform pan with nonstick spray and line it with parchment paper. Mix graham cracker crumbs, brown sugar, and melted butter until sandy. Press the mixture evenly into the bottom and sides of the pan. Bake for 8 minutes and set aside to cool.
Steam Bath Prep: Place a deep half-sheet pan filled with hot water on the middle rack of the oven to create a steamy environment.
Make the Cheesecake Batter: Beat cream cheese and sugar until smooth. Add eggs, lemon juice, and zest, then mix. In another bowl, whisk yogurt, heavy cream, and vanilla, then combine with the cream cheese mixture. Fold in poppy seeds.
Bake the Cheesecake: Pour the batter into the cooled crust and smooth the top. Bake for 60 minutes. Turn off the oven, leaving the door slightly open for 60 minutes.
Cool and Chill: Cool the cheesecake on a rack for 30 minutes. Wrap in plastic and refrigerate for 4-6 hours or overnight.
Decorate: Once chilled, spread lemon curd on top, pipe Truwhip swirls around the edge, and garnish with lemon slices and poppy seeds.
Final Chill and Serve: Refrigerate for at least 1 hour before serving.
How to Serve Lemon Poppyseed Cheesecake
Serve your Lemon Poppyseed Cheesecake chilled, cut into slices. It pairs perfectly with a dollop of whipped cream or a generous spoonful of lemon curd. You can also add fresh berries for an extra burst of flavor and a pop of color.
How to Store Lemon Poppyseed Cheesecake
To store your Lemon Poppyseed Cheesecake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator, where it will stay fresh for up to one week. If you need to store it longer, you can freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Lemon Poppyseed Cheesecake
- Use room-temperature cream cheese for a smoother batter.
- Don’t skip the steam bath; it helps prevent cracks on the cheesecake.
- If you want a stronger lemon flavor, add a bit more lemon juice or zest.
- Be gentle when folding in the poppy seeds to avoid overmixing.
Variation
You can experiment with this recipe by adding different flavors. Try adding a few drops of almond extract for a nutty taste or substitute the lemon with lime or orange for a twist.
FAQs
1. Can I use a different type of crust?
Yes, you can use an Oreo crust or any cookie crust you prefer.
2. Is it necessary to use a springform pan?
While a springform pan makes it easier to remove the cheesecake, you can use a regular cake pan. Just line the bottom with parchment paper.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake tastes even better the next day after chilling, making it perfect for prepping in advance.