Lemon Poppyseed Cheesecake
Prep Time: 30 mins
Bake Time: 60 mins
Rest Time: 90 mins
Total Time: 180 mins
This is the most perfect cheesecake! With the refreshing zing of lemon, crunchy poppy seeds, and smooth, creamy cheesecake filling, topped with tangy lemon curd, its a dessert lovers dream.
Ingredients:
For the Crust:
2 1/3 cups graham cracker crumbs
10 tbsp unsalted melted butter 杻
3 tbsp brown sugar
For the Cheesecake Filling:
30 oz room temperature cream cheese 燎
1 1/3 cups sugar
1 cup thick vanilla yogurt whole milk vanilla preferred 拏
1/3 cup lemon juice
3 tbsp lemon zest
2 1/2 tbsp heavy whipping cream 拏
4 large eggs 讀
1 1/2 tsp vanilla extract
1 1/2 tbsp poppy seeds
Store-bought lemon curd I used Bonne Maman
Truwhip or whipped cream optional for decoration
Instructions:
1 Prepare the Crust:
Preheat your oven to 325F 160C. Spray a 9″” springform pan with nonstick spray and line the bottom with parchment paper.
Mix the graham cracker crumbs, brown sugar, and melted butter until sandy. 杻
Press the crumb mixture evenly into the bottom and sides of the pan. Bake for 8 minutes and set aside to cool. 籠
2 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 dont place the cheesecake directly in the water. The top rack is reserved for the cheesecake.
3 Make the Cheesecake Batter:
In a large mixing bowl, beat room-temperature cream cheese and sugar on medium-high speed until smooth 1-2 minutes. 燎
Add eggs one at a time on low speed until mostly combined, then increase to medium-high until fully mixed. 讀
Add lemon juice and zest, then mix again.
In a separate bowl, whisk together yogurt, heavy cream, and vanilla extract. Add this to the cream cheese mixture and mix on medium-high speed until well combined.
Fold in the poppy seeds.
4 Bake the Cheesecake:
Pour the batter into the cooled crust. Smooth the top and place the cheesecake on the top rack of the oven. 燎
Bake for 60 minutes. After baking, turn off the oven and leave the door slightly open, allowing the cheesecake to slowly cool in the oven for another 60 minutes to prevent cracking.
5 Cool and Chill:
After 60 minutes, remove the cheesecake from the oven and cool for 30 minutes on a cooling rack. Then, wrap it in plastic still in the pan and refrigerate for 4-6 hours or overnight.
6 Decorate:
Once the cheesecake is chilled, remove it from the springform pan. Evenly spread lemon curd on top use about 80% of the jar.
Use a piping bag with a Wilton 1M tip to pipe Truwhip swirls around the edge, and garnish with fresh lemon slices and poppy seeds for an extra pop of color.
7 Final Chill and Serve:
Refrigerate the decorated cheesecake for at least 1 hour before serving.
Enjoy this vibrant and tangy Lemon Poppyseed Cheesecakea perfect balance of creamy, zesty, and sweet!
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