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Lemon Poppy Seed Cheesecake Recipe

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4.2 from 13 reviews

  • Author: Sara
  • Total Time: 8 hours 8 minutes
  • Yield: 12 servings

Description

This Lemon Poppy Seed Cheesecake combines a crunchy graham cracker crust with a luscious, creamy lemon-infused cheesecake batter, enhanced by the unique texture and flavor of poppy seeds. Finished with a tangy lemon curd and fluffy whipped cream topping, this dessert is perfect for citrus lovers seeking a rich yet refreshing treat.

Ingredients

Crust

  • 2 cups graham cracker crumbs (crushed graham crackers)
  • 2 tablespoons brown sugar (packed)
  • ¼ teaspoon sea salt
  • ⅓ cup butter (melted)

Cheesecake Batter

  • ¾ cup poppy seeds
  • ¾ cup milk (preferably dairy milk)
  • 2 tablespoons granulated sugar
  • ⅛ teaspoon almond extract
  • 1 cup granulated sugar
  • 2 large lemons (zested and juiced)
  • 3 tablespoons cornstarch
  • 24 oz full fat brick style cream cheese (three 8oz packs, softened at room temperature)
  • ½ cup sour cream
  • 1 tablespoon vanilla extract
  • ¼ teaspoon sea salt
  • 3 large eggs
  • yellow food coloring (as needed, optional)

Topping

  • ½ cup heavy whipping cream (chilled, 35%)
  • ¼ cup powdered sugar (or icing sugar)
  • ½ teaspoon pure vanilla extract
  • ¼ cup sour cream (or greek yogurt, chilled)
  • ½ cup lemon curd
  • ½ teaspoon poppy seeds

Instructions

  1. Prepare Graham Cracker Crust: Preheat the oven to 350°F (180°C) and grease an 8″ or 9″ springform pan with cold butter. In a large bowl, combine graham cracker crumbs, brown sugar, and sea salt. Stir in melted butter until evenly mixed. Press the mixture into the bottom and halfway up the sides of the pan using the bottom of a glass. Place the pan on a larger baking tray and bake for 8 minutes. Remove and cool, then lower oven temperature to 300°F (150°C).
  2. Grind Poppy Seeds: Roughly grind the poppy seeds using a clean coffee grinder, food processor, or mortar and pestle to release their flavor.
  3. Cook Poppy Seed Mixture: In a small saucepan, combine the ground poppy seeds, milk, 2 tablespoons sugar, and almond extract. Cook over low heat, stirring frequently, until the milk is absorbed and forms a thick paste. Set aside to cool.
  4. Prepare Lemon Sugar Mixture: In a large bowl or stand mixer, combine 1 cup granulated sugar with the zested rind of two lemons. Rub the mixture between your fingers until fragrant and moist. Stir in cornstarch.
  5. Make Cream Cheese Base: Add the softened cream cheese to the lemon sugar mixture. Using a paddle attachment on a stand mixer, beat until creamy and smooth, scraping down the sides of the bowl as needed.
  6. Add Remaining Ingredients to Batter: Mix in sour cream, vanilla extract, sea salt, and 3 tablespoons fresh lemon juice. Beat well. Add eggs one at a time, mixing just until each is incorporated and scraping the bowl edges after each addition.
  7. Divide and Color Batter: Split the batter evenly into two bowls. Optionally add yellow food coloring to one half. Stir the prepared poppy seed paste into the other half.
  8. Assemble Cheesecake: Pour batters alternately into the crust, creating a marbled effect. Reserve a few tablespoons of the poppy seed batter to dollop on top. Use a toothpick to swirl the dollops into the top surface.
  9. Prepare Water Bath and Bake: Boil water in a kettle. Set up a water bath by placing the springform pan inside a smaller baking pan, which is then placed inside a larger baking tray. Pour boiling water into the outer tray to reach halfway up the sides of the springform pan, being careful not to let water seep into the cheesecake (use foil or crockpot bags as barriers if needed). Bake at 300°F (150°C) for 1 hour 30 minutes until edges are set and center is jiggle but puffed. Turn oven off and let cheesecake rest inside for 30 minutes.
  10. Cool and Chill: Remove cheesecake from oven and let cool to room temperature. Refrigerate for at least 6 hours or overnight to fully set.
  11. Prepare Whipped Cream Topping: In a mixing bowl or stand mixer, whisk chilled heavy cream, powdered sugar, and vanilla extract to medium peaks. Add sour cream or Greek yogurt and whisk to stiff peaks.
  12. Decorate and Serve: Remove the cheesecake from the fridge and release from the springform pan. Spoon heaping tablespoons of whipped topping around the edge of the cheesecake and create small indents in each scoop using a smaller spoon. Fill the indents with lemon curd and sprinkle with poppy seeds. Slice and serve chilled.

Notes

  • Grinding poppy seeds enhances their flavor and texture in the cheesecake.
  • Using a water bath prevents cracking and promotes even baking.
  • Letting the cheesecake rest in the turned-off oven helps gradual cooling, protecting texture.
  • The yellow food coloring is optional for visual contrast in the batter.
  • Ensure cream cheese is at room temperature for smooth mixing.
  • Use fresh lemon juice for best flavor impact in the cheesecake batter.
  • Chilling the cheesecake overnight improves firmness and taste.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/lemon-poppy-seed-cheesecake-recipe/