This lemon poppy seed cheesecake is zesty, tangy, and has swirls of poppy seeds that are packed full of flavor! By grinding poppy seeds, you're able to add a lot more into the cheesecake without having so much of that gritty texture. This means loads of nutty, comforting poppy seed flavor! It's a baked cheesecake on a graham cracker crust base. I topped the cheesecake off with scoops of whipped cream that are filled with gooey tangy lemon curd. If you love lemon poppy seed desserts, this cheesecake will be your new favorite thing to make. We love poppy seed desserts in my house and it sure was a huge hit!
Jump to:
🍋 Why you'll LOVE this recipe
- Poppy seed swirls: Swirls of poppy seeds add lots of nutty and sweet poppy seed flavor. They're ground so that you can add more poppy seeds without having an overly gritty cheesecake!
- Lemon: This cheesecake is tangy and zesty from the lemons. For even more lemon flavor I decorated the top with lemon curd.
- Easy baking instructions: Don't be intimidated by baking a cheesecake. I've included straight forward instructions on how to bake this cheesecake perfectly - without cracking!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Graham Cracker Crumbs: Crushed graham crackers make for the perfect cheesecake base. Alternatively, use crushed shortbread cookies or even biscoff cookies. I bought the graham crackers pre-crushed. If you buy whole cookies, you can easily crush them in a food processor or pop them into a bag and crush them with a rolling pin.
Poppy seeds: You will need quite a lot of poppy seeds for this recipe for maximum flavor. I purchased poppy seeds from my local bulk food store. Please check the expiry date on your poppy seeds because they do go rancid fairly quickly. Give them a sniff to see if they smell fresh before using them. Try my Ukrainian poppy seed roll if you love poppy seeds as much as I do!
Milk: I recommend cows whole or 2% milk but you could use your milk of choice.
Almond extract: A touch of almond extract in the poppy seed mixture brings out the sweet nutty flavor of poppy seeds. You can omit the almond extract if you prefer but I highly recommend it.
Lemons: You will need the zest from two large lemons and two tablespoons of juice - from about half a lemon. You can use the remaining juice to make lemon curd for topping the cheesecake.
Cream cheese: Full fat, brick style cream cheese is the best for making cheesecake. I love Philadelphia original cream cheese that comes in the bricks. You will need three 8oz bricks. I don't recommend using low fat cream cheese as it will result in a watery cheesecake that won't set well.
Cornstarch: This helps the cheesecake set and prevents it from cracking in the oven. Alternatively, use arrowroot starch or potato starch. If you plan on freezing the cheesecake I recommend using arrowroot starch or potato starch instead of cornstarch. Cornstarch doesn't hold up well after freezing and thawing.
Sour cream: I used 14% sour cream. I don't recommend using low fat sour cream because it is more watery.
Lemon curd: The perfect tangy topping for this cheesecake. Check out my favorite lemon curd recipe - it's SO much better than store-bought!
Whipped cream: Optional scoops of whipped cream hold spoonfuls of lemon curd on top of the cheesecake.
👩🍳 How to make lemon poppy seed cheesecake
Graham cracker crust step by step
Step 1: Combine crushed graham crackers, brown sugar, and salt in a large bowl. Give it a quick stir. Add melted butter and stir again.
Step 2: Transfer the crumbs into the springform pan and press the crumbs halfway up the sides of the pan. Press the crumbs into the bottom of the pan with the bottom of a glass.
Place the springform pan onto a larger pan and bake for 8 minutes at 350°F (180°C).
Lemon poppy seed cheesecake batter step by step
Step 1: Grind the poppy seeds roughly with a clean coffee grinder.
Step 2: Combine ground poppy seeds, milk, 2 tablespoons sugar, and almond extract in a saucepan. Cook on low heat, stirring frequently, until it forms a thick paste.
Step 3: In a large bowl or stand mixer, combine 1 cup of sugar and grated lemon zest. Rub the mixture with your fingers until fragrant and moist. Stir in the cornstarch.
Step 2: Add the softened cream cheese to the stand mixer with the sugar. Mix with the paddle attachment until creamy, scraping down the sides of the bowl well.
Step 3: Add sour cream, vanilla extract, salt, and 3 tablespoons of lemon juice.
Then, add the eggs one by one into the cheesecake batter, mixing after each egg is added. Make sure that you scrape the edges of the bowl every time you add an egg.
Step 4: Divide the batter in half. Add yellow food coloring into one half (optional).
Step 5: Add the cooked poppy seeds into the other half and stir.
Step 6: Pour the cheesecake batters into the crust, alternating colors.
Step 7: Reserve a bit of the poppy seed batter to spoon on top and use a knife to swirl it in.
Step 8: You will need a large baking tray and a smaller baking pan that will fit the cheesecake springform pan. Alternatively, use an extra large piece of foil and wrap it around the bottom of the springform pan.
Place the baking pans into the oven and carefully pour boiling water into the outermost baking pan. Bake at 300°F (150°C) for 1 hour and 30 minutes. It's ready when the edges are set and the inside is puffed but still jiggly. Turn the oven off and leave the cheesecake in the oven for 30 minutes.
Remove the cheesecake and let it cool at room temperature before refrigerating and letting it set in the fridge for at least 6 hours or overnight.
Decorating step by step
Step 1: Combine chilled cream, powdered sugar, and vanilla extract in a medium bowl or stand mixer. Whisk with a whisk attachment until medium peaks. Add the sour cream (or yogurt) and whisk to stiff peaks.
Remove the cheesecake from the fridge. Take the springform sides off.
Step 2: Scoop heaping tablespoons of the whipped cream on top along the edge. Use a smaller spoon to create indents in the middle of each scoop.
Step 3: Fill the indents with lemon curd.
Step 4: Sprinkle poppy seeds on top. Slice and serve!
✔️ Expert baked cheesecake tips
- Use good quality, full fat, brick style cream cheese. Low fat cream cheese has too much water content. I use Philadelphia original cream cheese.
- Don't overmix the cheesecake batter once the eggs are added. This can incorporate too much air into the cheesecake which can make it crack and collapse after baking.
- Bake in a water bath to ensure an even creamy and set filling all the way through.
- Don't bake at too high of an oven temperature: If the oven temperature is too high, then the cheesecake outside will bake faster than the inside resulting in a cracked cheesecake with an uneven surface.
- Look for visual cues that the cheesecake is finished baking: This is your best bet in ensuring that the cheesecake is perfectly baked. The top should be puffed up and wiggly if you give the pan a nudge.
- Let the cheesecake set for at least six hours or overnight in the fridge: This ensures that it has the perfect creamy but set texture that slices easily.
🥄 Make ahead and storage
Cheesecakes are great to make ahead since they need to set in the fridge overnight.
Store the cheesecake covered in the fridge for up to 5 days. This cheesecake freezes well, make sure to wrap it tightly and freeze for up to 2 months. It's ok to freeze leftovers of this cheesecake because there's not too much cornstarch that the cheesecake would change texture considerably after thawing.
However, if you know that you will for sure be freezing the cheesecake, it's best to use arrowroot starch since it holds up better and doesn't release water after freezing.
🛁 Water bath options
A water bath is essential in making an evenly baked, ultra creamy baked cheesecake without any cracks. In this recipe I provided a couple of options for a water bath depending on what you have on hand.
The best option can be used if you’re using a springform pan. Find a round baking pan that is 1”-2” larger than the pan that the cheesecake is in. This will keep the water out of the cheesecake, preventing it from getting soggy. Nest the lemon poppy seed cheesecake into the larger pan and then into the large roasting tray where the hot water will be. This is what I have used in this recipe.
If the cheesecake is in a regular round pan (not springform), you can place the pan directly into the water bath because water can’t get in through the bottom edge. Make sure you create a sling out of parchment paper so that you can lift to remove the cheesecake out of the pan after chilling.
If the cheesecake is in a springform pan, wrap the outside of the pan tightly with a double layer of aluminum foil. Try to use a wide enough foil to cover the whole bottom and edges so that water for sure can’t get through the cracks of the springform pan. Alternatively, nestle the springform pan into a heat safe sous vide bag instead of the aluminum foil.
This chocolate orange cheesecake also uses a water bath. However, my lemon blueberry cheesecake doesn't use a water bath. If you don't want to bake this lemon poppy seed cheesecake with a water bath, you don't need to. I still find that the texture is the most even with a water bath.
📖 Recipe FAQs
This is the key to having a silky smooth cheesecake batter. At room temperature, the fats are all soft and everything will blend together perfectly! You don't want a lumpy cheesecake batter.
This happens when the cheesecake is overbaked, the oven temperature is too high, or if you don’t use a water bath. Check your oven temperature with an oven thermometer and make sure you pull out the cheesecake while the middle is still jiggly.
It needs to chill for at least 6 hours so that it has time to firm up and for the flavors to develop.
Yes I highly recommend grinding poppy seeds. This improves their texture, releases their flavor, and allows you to add so many more poppy seeds into a dessert without an overwhelming, gritty texture.
🍋 More lemon recipes
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
📖 Recipe
Lemon Poppy Seed Cheesecake
Equipment
- eight or nine inch springform baking pan
- coffee or spice grinder
Ingredients
Crust
- 2 cups graham cracker crumbs crushed graham crackers
- 2 tablespoons brown sugar packed
- ¼ teaspoon sea salt
- ⅓ cup butter melted
Cheesecake Filling
- 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)
To Decorate
- 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
Graham Cracker Crust
- Preheat the oven to 350°F (180°C). Grease the inside of an 8" or 9" round springform cheesecake pan with a bit of cold butter.
- Combine crushed graham crackers, brown sugar, and salt in a large bowl. Give it a quick stir. Add melted butter and stir again.2 cups graham cracker crumbs, 2 tablespoons brown sugar, ¼ teaspoon sea salt, ⅓ cup butter
- Transfer the crumbs into the springform pan and press the crumbs halfway up the sides of the pan. Press the crumbs into the bottom of the pan with the bottom of a glass.
- Place the springform pan onto a larger pan and bake for 8 minutes. Remove the pan from the oven and let it cool. Lower the temperature of the oven to 300°F (150°C).
Cheesecake Batter
- Grind the poppy seeds roughly - I found that a clean coffee grinder works best for this. Alternatively, use a food processor or a mortar and pestle.¾ cup poppy seeds
- Combine ground poppy seeds, milk, 2 tablespoons sugar, and almond extract in a small saucepan. Cook on low heat, stirring frequently, until the milk is absorbed and it forms a thick paste.¾ cup milk, 2 tablespoons granulated sugar, ⅛ teaspoon almond extract
- In a large bowl or standmixer, combine 1 cup of sugar and grated lemon zest from two lemons. Rub the mixture in with your fingers until fragrant and moist. Stir in the cornstarch.1 cup granulated sugar, 2 large lemons, 3 tablespoons cornstarch
- Add the softened cream cheese to the standmixer with the sugar. Mix with the paddle attachment until creamy, making sure to scrape down the sides of the bowl well.24 oz full fat brick style cream cheese
- Add the sour cream, vanilla extract, and salt. Measure out 3 tablespoons of freshly squeezed lemon juice and add it into the cheesecake batter. Mix well to combine, scraping down the bowl again.½ cup sour cream, 1 tablespoon vanilla extract, ¼ teaspoon sea salt, 2 large lemons
- Then, add the eggs one by one into the cheesecake batter, mixing after each egg is added just until the egg is incorporated. Make sure that you scrape the edges of the bowl every time you add an egg so that the batter is mixed evenly.3 large eggs
- Divide the batter in half. Add yellow food coloring into one half (optional). Add the cooked poppy seeds into the other half and stir.yellow food coloring
- Pour the cheesecake batters into the crust, alternating colors. Reserve a few tablespoons of the poppy seed batter to spoon on top and use a toothpick to swirl it in.
- To make the waterbath, fill a kettle up with water and set it to boil. You will need a large baking tray and a smaller baking pan that will fit the cheesecake springform pan. If you don't have a smaller baking pan, use an extra large piece of foil and wrap it around the bottom of the springform pan to prevent water from getting in the cheesecake. You can also use a crockpot bag as a barrier instead.
- Place the baking pans into the oven, and pour boiling water into the outermost baking pan. Bake the cheesecake in the 300°F (150°C) preheated oven for 1 hour and 30 minutes. The cheesecake is ready when the edges are set and the inside is puffed but still jiggly. Turn the oven off and leave the cheesecake in the oven for 30 minutes.
- Remove the cheesecake and let it cool at room temperature before refrigerating and letting it set in the fridge for at least 6 hours or overnight.
To Decorate
- Combine chilled whipping cream, powdered sugar, and vanilla extract in a medium bowl or stand mixer. Whisk with a whisk attachment until medium peaks.½ cup heavy whipping cream, ¼ cup powdered sugar, ½ teaspoon pure vanilla extract
- Add the sour cream (or yogurt) and whisk to stiff peaks.¼ cup sour cream
- Remove the cheesecake from the fridge. Take the springform sides off. Scoop heaping tablespoons of the whipped cream on top along the edge and use a smaller spoon to create indents in the middle of each scoop. Fill the indents with lemon curd. Sprinkle poppy seeds on top. Slice and serve when chilled.½ cup lemon curd, ½ teaspoon poppy seeds
Notes
- Use good quality, full fat, brick style cream cheese
- Don't overmix the cheesecake batter once the eggs are added
- Bake in a water bath to ensure an even bake
- Don't bake at too high of an oven temperature
- Look for visual cues that the cheesecake is finished baking; the top should be puffed up and wiggly if you give the pan a nudge
- Let the cheesecake set for at least six hours or overnight in the fridge
Comments
No Comments