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Poppyseed cheesecake

Cheesecake on board with slice cut

Poppyseed cheesecake

Name: Poppyseed cheesecake
Prep time: 40 min
Cook time: 1 h 25 min
Total time: 2 h 5 min
Yield: 10
Cuisine: Polish
Ingredients: 325g plain flour; 5g baking powder; 125g icing sugar; 125g butter plus extra for the tin; 2 egg yolks; 250g poppy seeds; 5 eggs 4 separated; 40g breadcrumbs plus extra for the tin; 125g butter plus extra for the tin; 30g caster sugar; 1kg curd cheese; 80g vanilla pudding (or use cornflour plus 1 tsp vanilla extract); ½ tsp almond essence or extract; 100g dark chocolate; 50ml double cream

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Serves 8 - 10

Easy

Prep: 40 mins

Cook: 1 hr and 15 mins - 1 hr and 25 mins

plus resting and cooling

A star rating of 2.4 out of 5.3 ratingsRate

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Everyone will want a piece of this classic Polish poppyseed cheesecake. Cover your dough base with creamy vanilla cheesecake and top with chocolate ganache

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Ingredients

Units:

MetricUS

For the base

325g plain flour
5g baking powder
125g icing sugar
125g butter

plus extra for the tin
2 egg yolks

For the filling

250g poppy seeds
5 eggs

4 separated
40g breadcrumbs

plus extra for the tin
125g butter

plus extra for the tin
30g caster sugar
1kg curd cheese
80g vanilla pudding

(or use cornflour plus 1 tsp vanilla extract)
½ tsp almond essence

or extract
100g dark chocolate
50ml double cream

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Method

step 1

Mix the ingredients for the cheesecake base together and knead into a dough – you may need to add a splash of water. Wrap and put in the fridge for 1 hr.
step 2

Heat the oven to 180C/fan 160C/gas 4. Butter a 25cm cake tin and sprinkle with breadcrumbs. Roll out the dough to the size of the baking tin and line the base or, if it is crumbly, press it into the tin. Prick it with a fork and bake it for 10-15 minutes, then cool.
step 3

Mix the poppy seeds with one whole egg and the breadcrumbs. Beat the butter and sugar until light and fluffy. Keep mixing and add the egg yolks, then the cheese in batches. Add a few drops of almond essence and the vanilla pudding or cornflour and vanilla extract. Finally, whisk the egg whites with a pinch of salt until stiff and gently fold them into the cheese mixture. Tip the poppy seed mixture on the cooled baked base and level it with a spatula. Pour the cheese mixture on top and spread it out evenly. Bake for 50mins-1 hour. Cool
step 4

For the chocolate coating, break the chocolate into pieces, add the cream and melt in the microwave or in a bowl set over a pan of water until you have a chocolate sauce. Drizzle over the cooled cheesecake.

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A star rating of 2.4 out of 5.3 ratings

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