Lemon Poppyseed Cheesecake

Buckle up, because today we’re diving headfirst into the zesty, creamy, and utterly irresistible world of Lemon Poppyseed Cheesecake. Trust me, by the end of this, you’ll be rushing to the kitchen, eager to whip up this delightful masterpiece.

Ingredients Needed To Make Lemon Poppyseed Cheesecake

Before we roll up our sleeves and get to the fun part, let’s make sure we have everything we need. Here’s a quick rundown of the ingredients for this cheesecake recipe:

• For the Crust: Finely crushed lemon cookies (or sugar cookies as a sweet substitute), and melted butter.
• For the Filling: Cream cheese (softened to perfection), sour cream, eggs, sugar, vanilla extract, lemon zest, lemon juice, and, of course, poppyseeds.
• For the Frosting: Either jarred cream cheese frosting or vanilla frosting, swirled with homemade lemon curd for that extra zing.

How To Make Lemon Poppyseed Cheesecake

Prep the Crust: Combine crushed cookies with melted butter, press into a springform pan, and chill.

Whip Up the Filling: Beat cream cheese until smooth, mix in the rest of the filling ingredients, and pour over the crust.

Bake to Perfection: Bake until the center is just set, then cool and chill for that irresistibly creamy texture.

Frost and Enjoy: Swirl lemon curd into your frosting, spread over the cheesecake, and top with a dollop of joy (aka more lemon curd).

Variations & Substitutions

• Berry Bliss: Add a layer of fresh berries on top for a pop of color and burst of fruity flavor.
• Citrus Twist: Swap lemon for orange or lime zest and juice for a different citrusy note.
• Sweet Drizzle: A drizzle of melted white chocolate on top adds an extra layer of sweetness and elegance.

Let’s talk about Dairy Free Cheesecake Jiggle

I’ve attached a video that showcases the ideal amount of jiggle you should look for when it’s time to pull your cheesecake out of the oven. When you see your cheesecake jiggling just like in the video, it’s time to take that cheesecake out! Be patient; the residual heat will continue to set the center as it cools and sets in the refrigerator. Also, ensure the top isn’t overly shiny; the edges should be perfectly set with a slight golden appearance. Note that this advice is specific to dairy-free cheesecakes, and while all recipes can be made with full dairy, the full dairy version won’t exhibit as much jiggle.

Lemon Poppy Seed Cheesecake

Danielle Cochran

This Cheesecake has such bright flavors. Each bite is full of zesty flavor and so good!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Chilling Time 9 hours hrs

Total Time 10 hours hrs 40 minutes mins

Course Cakes, Dessert

Cuisine American

Servings 12 Slices

Calories 943 kcal

Equipment

• Measuring cup/spoons
• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Whisk
• Stockpot

Ingredients

  

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For the Crust:

• 2 1/2 cups finely crushed lemon cookies (substitute with sugar cookies)
• 8 tablespoons butter (melted)

For the Filling:

• 24 ounces cream cheese (room temperature)
• 8 ounces sour cream
• 2 large eggs
• 1 egg yolk
• 1 1/4 cups sugar
• 1 tablespoon pure vanilla extract
• 3 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1/2 tablespoon poppy seeds

For the Lemon Curd Topping:

• 3 egg yolks
• 1/2 cup sugar
• 1 tablespoon lemon zest
• 1/3 cup lemon juice
• Jarred cream cheese frosting (or vanilla frosting)

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Instructions

 

Make the Crust:

• Mix the finely crushed cookies with melted butter.
• Press the crust mixture onto the sides and bottom of a 9inch springform pan.
• Place in the fridge while making the filling.

Make the Cheesecake:

• Preheat the oven to 325°F.
• In a mixing bowl, whip cream cheese until smooth.
• Mix in sour cream, then add the remaining filling ingredients for 2 minutes.
• Pour the filling into the springform pan.
• Bake for 65-80 minutes; the center will jiggle slightly.
• Remove and let it sit for 1 hour, then refrigerate for 8 hours.

Make the Lemon Curd:

• In a glass bowl, mix all the egg yolks, sugar, and lemon zest and juice.
• Pour into a stockpot and place over medium/low heat, whisking until thickened (approximately 10-15 minutes).
• Remove from heat and allow the lemon curd to cool completely.

Frost, Chill, and Serve:

• Top the cheesecake with the cream cheese (or vanilla) frosting (swirl in 1/2 cup of lemon curd before spreading for a delightful twist). Add the remaining lemon curd on top.
• Refrigerate for 1 hour before enjoying.

Notes

Make the lemon curd while the cheesecake bakes or chills, and store it covered in the fridge.

Nutrition

Serving: 1sliceCalories: 943kcalCarbohydrates: 104gProtein: 9gFat: 56gSaturated Fat: 26gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 184mgSodium: 542mgPotassium: 200mgFiber: 1gSugar: 79gVitamin A: 1288IUVitamin C: 6mgCalcium: 106mgIron: 2mg

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