Poppy seed cheesecake recipe

Poppy seed cheesecake

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Poppy seed cheesecake is a combination of cheesecake and poppy seed cake. This cake is a perfect solution for those who are undecided, because instead of choosing one, you can prepare both at the same time. Poppy seed cheesecake is an aromatic, very tasty cake worth preparing not only for Christmas but for any occasion. It is true that this cake requires some work and a lot of time, but the taste of the finished cake is worth it. A shortcut may be to use canned poppy seed mass and it probably saves some time, so it may be worth considering this option. I make poppy seed cheesecake by using homemade poppy seed mass because in this particular cake, I prefer its taste to the canned one. I encourage you to try the recipe for poppy seed cheesecake below and I hope you will enjoy it.

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Poppy seed cheesecake recipe
Poppy seed cheesecake

Ingredients for poppy seed cheesecake.

Shortcrust pastry:

  • 250 g all-purpose flour (type 500)
  • 1 egg “M”
  • 1 egg yolk
  • 150 g cold butter
  • 80 g powdered sugar
  • a pinch of salt

Poppy seed cake:

  • 500 g poppy seeds
  • 1 l cold water
  • 180 g powdered sugar
  • 5 eggs “M”
  • 50 g raisins
  • 50 g candied orange peel
  • 2-3 drops almond oil
  • 30 g semolina

Cheesecake:

  • 1 kg quark cheese
  • 180 g powdered sugar
  • 5 eggs “L”
  • 200 g soft butter
  • 40 g vanilla pudding powder
  • a pinch of salt

Icing:

  • 200 g powdered sugar
  • 3-3,5 tablespoons of boiling water

Additionally:

  • 50 g candied orange peel
  • 40 g almond flakes
Poppy seed cheesecake recipe
Poppy seed cheesecake

How to make poppy seed cheesecake.

Shortcrust pastry preparation.

Sift the flour, powdered sugar and salt into a bowl. Add cold butter cut into cubes and start mixing the ingredients. When the ingredients start to combine, add the egg and egg yolk and quickly knead the pastry. Wrap the finished pastry in foil and place it in the refrigerator for at least an hour. After removing it from the refrigerator, roll out the pastry thinly, line it on the bottom of a baking tray and prick it with a fork. Place the tray with the pastry in the oven preheated to 175 degrees Celsius for 15 minutes.

Poppy seed cake preparation.

Pour the poppy seeds into a pot, pour water over them and from the moment they start to boil, cook them over a low heat for 25 minutes. Next, pour the poppy seeds into a thick strainer lined with a kitchen cloth, leave them to cool down and when cold, tie the cloth and squeeze it several times to remove the excess water. Grind the poppy seeds twice in a grinder using a fine sieve. Crack the eggs into a bowl, add powdered sugar and beat until fluffy. Then, gradually add the ground poppy seeds, raisins, candied orange peel, almond oil and semolina. Stirring constantly, quickly combine all ingredients.

Cheesecake preparation.

Put the soft butter and powdered sugar into a bowl and beat until creamy and fluffy. While whisking constantly, add the yolks, quark cheese and pudding powder. Whisk the egg whites with a pinch of salt until stiff in a separate bowl and when ready, gently mix them into the cheese mixture.

Icing preparation.

Combine powdered sugar with boiling water and mix it for about 6-8 minutes.

Assembling, baking and decorating the cake.

Remove the pre-baked shortcrust pastry from the oven, pour the poppy seed mixture onto it and smooth it out with a spoon. Pour the cheesecake mixture on the poppy seeds and smooth it out with a spoon as well. Place the cake in the oven preheated to 175 degrees Celsius and bake for 60 to 70 minutes. The baking time of the cake depends on what type of oven you have. A well-baked cake should have a beautifully browned top. After removing the cake from the oven, let it cool down completely before decorating it with icing. When the cake has cooled, cover it thoroughly with icing and decorate with candied orange peel and almond flakes.

Poppy seed cheesecake recipe
Poppy seed cheesecake

Good to know when making poppy seed cheesecake.

I baked the cake on a baking tray measuring 25 by 35 centimetres.

The quark cheese from the bucket can be replaced with packed quark cheese, but such quark cheese must be ground at least twice in a grinder.

The preparation of poppy seed cheesecake can be spread over time. For example, on the first day in the evening, you can prepare the shortcrust pastry and cook the poppy seeds, and the next day you can make the poppy seed and cheese mass and bake the cake.

Since you have two masses to prepare, which need to be put on the pastry at the same time, you have to plan what you do and when. I start by preparing the poppy seed mass and when it is ready, I roll out the pastry and put it in the oven. I use the time during which the shortcrust pastry is baking in the oven to make the cheese mass. It is worth having all the cake ingredients prepared so that they can be quickly combined.

Do you like cheesecakes? If so, try our recipe for Cheesecake with coffee.

Poppy seed cheesecake recipe
Poppy seed cheesecake
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