Poppy Seed and Lemon Cheesecake (Poppy Seed and Lemon Cheesecake/title>)

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Poppy Seed and Lemon Cheesecake (Poppy Seed and Lemon Cheesecake/title>)

Poppy Seed and Lemon Cheesecake is a modern British recipe for a classic cheesecake made from a cream cheese, yoghurt and creme fraiche topping flavoured with lemon and baked on a biscuit base that's finished with poppy seeds. The full recipe is presented here and I hope you enjoy this classic British version of: Poppy Seed and Lemon Cheesecake.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Milk Recipes Cheese Recipes Baking Recipes Cake Recipes British Recipes

Poppy Seed and Lemon Cheesecake: A British recipe for a cheesecake made from a cream cheese, yoghurt and creme fraiche topping flavoured with lemon and baked on a biscuit base that's finished with poppy seeds.

Ingredients:

125g digestive biscuits (Graham crackers), crushed
25g butter, melted
150g golden caster sugar
1 tbsp cornflour (cornstarch)
finely-grated zest of 2 lemons
2 tsp vanilla extract
300g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
200g crème fraîche
110g Greek yoghurt
2 eggs, beaten
1 tbsp poppy seeds

Method:

In a bowl, stir together the crushed biscuits, melted butter and 1 tbsp water. Line the base of a 20cm diameter springform cake tin with greaseproof (waxed) paper then press the biscuit crumb mixture evenly into the base of the tin. Set aside in the refrigerator to chill until needed.

Combine the sugar, cornflour (cornstarch) and lemon zest in a food processor and briefly pulse to blend. Add the vanilla extract, soft cheese, crème fraîche, yoghurt and eggs and process until smooth.

Pour the mixture over the chilled cheesecake base then sprinkle the poppy seeds on top. Transfer to an oven pre-heated to 200°C (Gas Mark 6) and bake for between 30 and 40 minutes, or until the cake has begun to shrink away from the sides of the tin and the top is golden brown (the centre should still wobble slightly).

Allow to cool completely before removing from the cake tin. Chill in the refrigerator for at least 1 hour before slicing and serving (do not worry if the top of the cheesecake cracks as it cools).