Lemon Poppy Seed Cheesecake – Creamy and tangy lemon poppy seed filling cheesecake with a homemade lemon curd, and fresh whip cream!
I AM SO READY FOR WARM WEATHER! So scroll down and to read and make my delicious Lemon Poppyseed Cheesecake
Whether this is your first time making a classic cheesecake recipe or your millionth time, this recipe is perfect for you. One of my favorite parts of this Lemon Poppy seed Cheesecake recipe is that it is consistent. Making it the perfect dessert for a last minute house party. It is also the perfect dessert if you are feeling your feelings (If this is you, I would suggest you pair this cake with “In the Kitchen” by Reneé Rapp).
I will warn you that there is a strong chance that you make the cream cheese mixture and then just sit on the ground and eat it with a spoon. But I am begging you to stay strong, because the final result is so much better (this goes the same for a breakup. It is always better when it is over).
So dust off your springform pan and get your lemons in a line because its time to back my Lemon Poppy seed Cheesecake.
For more cheesecake recipes, here are some!
- Best White Chocolate Raspberry Cheesecake Recipe
- Copycat Cookie Dough Cheesecake Factory Recipe
- Copycat Chocolate Mousse Cheesecake Factory
Reasons I Love This Recipe!
- Texture- I’m a cheesecake fan and a huge fan of my creamy cheesecake recipe. It is the best classic cheesecake you will taste
- Lemon Cheesecake- Lemon belongs on cheesecake. the Citrus cuts through the fat and brings an amazing balance to it.
- A Different Combination- A lot of cheesecakes are all the same. This one is new and sure to turn some heads.
- Poppyseed Cream Cheese Mixture- Poppyseeds are so underrated. They have a very fun and subtle flavor that is amplified by the lemon.
Ingredient List – Lemon Poppy Seed Cheesecake
This is not a full list of ingredients that you will need. These are just the most important. For a full list of ingredients, and full recipe, head on over to the recipe card below!
- Poppy Seeds- Do not take bake with these before a drug test. Or do. It is your life. Live it.
- Whipped Cream- This will go on the top of the cheesecake as a garnish. Also people from the UK call this squirty cream and I can’t stop laughing
- Graham Cracker Crust- You will need to grind the graham crackers into a fine crust or just buy a crust. You are royalty and should do what you want.
- Large Egg- You will need both the egg yolk and the egg white for this recipe.
- Lemon- To bring maximum lemon flavor, the lemon curd has fresh lemon zest as well as fresh lemon juice.
- Lemon Extract- My favorite extract to use is XXX
- Unsalted Butter- You are going to use melted butter for the crust and it does not need to be room temperature for the homemade lemon curd. So no need to bring the butter to room temperature.
Step By Step Lemon Poppy Seed Cheesecake
Need some help with the making the cheesecake? Here is some shorten tips and steps for making it! For a full list of instructions, check out the recipe card below!
- Prepare Graham Cracker Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake for 14 minutes.
- Make Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs, lemon extract, poppy seeds, corn starch, and salt. Mix until smooth.
- Bake Cheesecake: Pour filling over crust and bake in a water bath at 325°F for 50-55 minutes until the center is barely set.
- Create Lemon Curd: Whisk sugar, lemon zest, lemon juice, eggs, and yolks in a saucepan. Cook until thickened, then stir in butter.
- Assemble Cheesecake: Spread lemon curd over the cooled cheesecake.
- Optional Garnish: Add whipped cream and poppy seeds for a decorative touch.
- Chill and Serve: Refrigerate the cheesecake for at least an hour before serving to allow flavors to meld.
Water bath? Is it necessary?
While it might feel intimidating to add a water bath or bake your cake into a water bath, here are why I think it’s essentially to do it!
- Even Cooking: A water bath makes sure your cheesecake cooks evenly all the way through. This means the edges won’t get too crispy while the middle stays too soft.
- Prevents Cracking: Nobody likes a cracked cheesecake! The moisture from the water bath helps keep the cheesecake’s surface nice and smooth, so you don’t end up with those unsightly cracks.
- Moist Texture: Thanks to the water bath, your cheesecake stays moist and creamy. It creates a cozy environment in the oven that keeps everything tender and delicious.
- Slow Cooling: After baking, leaving your cheesecake in the water bath as it cools down gradually helps it relax. This slow cooldown reduces the chances of cracks appearing because the temperature changes more gently.
- Professional Results: Using a water bath might sound fancy, but it’s a trick many bakers use to make their cheesecakes look and taste amazing. It’s like having a secret weapon for perfect desserts!
HOT TAKE: my spring form pan is OLD and sightly beat up, but I love her and will take her to the grave with me. The problem with her being old? Well water can leak into the bottom creating a SOGGY BOTTOM in the bottom of pan! I wrap mine with tinfoil to prevent that water from getting in!
Baking Tips – Lemon Poppy Seed Cheesecake
Listen up, I have tips and tricks all day for you, and you should listen to me because I have spent time and time with trial and error to figure out what goes right and wrong!
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and butter are all at room temperature. It just makes everything mix together more smoothly.
- Gentle Mixing: Don’t go crazy with the mixing! Just blend everything until it’s combined. Overmixing can make your cheesecake puffy or cracked, and nobody wants that.
- Water Bath Prep: Wrap your springform pan in foil to keep water out. You don’t want any soggy surprises ruining your cheesecake.
- Monitoring Baking: Keep an eye on your cheesecake towards the end of baking. You’re looking for a set edge with a slight jiggle in the center. It’s a delicate balance!
- Slow Cooling: Let your cheesecake cool down slowly in the oven after baking. It helps prevent those pesky cracks from forming on the surface.
- Chilling Time: Pop your cheesecake in the fridge for a few hours, or even overnight, before serving. It gives all the flavors a chance to mingle and the texture to set just right.
- Lemon Curd Thickness: Cook your lemon curd until it’s thick enough to coat the back of a spoon. That way, it’ll sit perfectly on top of your cheesecake without running everywhere.
- Whipped Cream Garnish: Whip your cream until it’s nice and fluffy, but not too stiff. You want it to be smooth and creamy, not grainy.
What’s In My Kitchen?
- 9-inch Springform Pan: This type of pan is essential for baking cheesecakes. It has a removable bottom and sides that can be unlatched, making it easy to remove the cheesecake without damaging it.
- Aluminum Foil: You’ll need foil to tightly wrap around the springform pan to prevent water from seeping into the cheesecake during the water bath.
- Mixing Bowls: Have several mixing bowls on hand for mixing the crust, cheesecake filling, and lemon curd.
- Handheld Electric Mixer or Stand Mixer: Either type of mixer will work for beating the cream cheese and incorporating air into the batter for a smooth texture.
- Rubber Spatula: Use a rubber spatula to scrape down the sides of the mixing bowl and fold in ingredients gently to avoid overmixing.
- Medium Saucepan: You’ll need a saucepan to cook the lemon curd on the stovetop.
- Whisk: A whisk is essential for mixing the ingredients for the lemon curd until smooth.
- Sheet Pan or Roasting Pan: You’ll need a larger pan to create a water bath for baking the cheesecake. This helps ensure even baking and prevents cracking.
- Fine-Mesh Sieve: Use a sieve to strain the lemon curd mixture to remove any lumps or bits of zest.
- Plastic Wrap: Cover the surface of the lemon curd with plastic wrap to prevent a skin from forming as it cools. (I love mind from Sam’s club. I have had it for YEARS, and haven’t made a dent into it! Ha!)
Frequently Asked Questions – Lemon Poppy Seed Cheesecake
Can I use low-fat cream cheese instead of full-fat?
While you can use low-fat cream cheese, it may affect the texture and creaminess of the cheesecake. Full-fat cream cheese typically yields a richer and smoother result.
Can I substitute lemon juice for lemon extract?
Lemon extract provides a concentrated lemon flavor, whereas lemon juice adds both flavor and acidity. You can substitute lemon juice for lemon extract, but you may need to adjust the amount to achieve the desired taste.
Do I have to use a water bath?
A water bath helps prevent the cheesecake from cracking and ensures even baking. While it’s not absolutely necessary, using a water bath is highly recommended for best results.
How can I prevent my cheesecake from cracking?
Cracking can occur due to overmixing, overbaking, or sudden temperature changes. To prevent cracking, avoid overmixing the batter, bake until the edges are set with a slight jiggle in the center, and cool the cheesecake slowly.
Can I make this cheesecake ahead of time?
Yes, you can make the cheesecake ahead of time. It’s best to prepare it the day before serving to allow it to chill and set properly in the refrigerator.
Storing And Freezing – Lemon Poppy Seed Cheesecake
To store your lemon poppy seed cheesecake, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It’s best to store it in an airtight container to prevent any odors from affecting its flavor. Enjoy within 3-5 days for optimal freshness.
Freezing
To freeze your lemon poppy seed cheesecake, first, ensure it’s fully cooled. Wrap the cheesecake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Place it in a freezer-safe container or bag and store it in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before serving.
For more recipes that have cheesecake in them;
- Best Strawberry Cheesecake Cookies Recipe
- The Best Cheesecake Brownies Recipe Ever
- Delightful Cherry Cheesecake Cookies
- Summer’s Best Blueberry Cheesecake Cake
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Recipe
Lemon Poppy Seed Cheesecake
Ingredients
Graham Cracker Crust:
- 2 cups fine graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
Cheesecake Filling:
- 32 ounces full-fat cream cheese 4 blocks, room temperature
- ¾ cup granulated sugar
- 1 large egg yolk room temperature
- 2 large whole eggs room temperature
- 2 teaspoons lemon extract
- ¼ cup poppy seeds
- ¼ cup corn starch
Lemon Curd:
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 3 large eggs
- 4 egg yolks
- 4 tablespoons unsalted butter
Instructions
Graham Cracker Crust:
- Preheat your oven to 325°F. Spray a 9-inch springform cake pan with cooking spray, and line the outside bottom with tin foil to prevent water from getting into the bottom of the pan.
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Add the melted unsalted butter to the crumb mixture and mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, with the bottom of a flat cup or your hand creating an even layer. Go halfway up the sides.
- Bake the crust in the preheated oven for 14 minutes. Remove from the oven and let it cool while you prepare the raspberry sauce.
Cheesecake Filling:
- Preheat or lower your oven to 325°F. Pour water into a sheet pan or roasting pan, filling up only a little less than halfway of the pan. Set aside.
- In a large mixing bowl, using a handheld electric mixer, or in a bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.
- While the mixer is on low, gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
- With the mixer on low speed, add the room temperature egg yolk and whole eggs all at once and mix just until incorporated. With a rubber spatula, scrape the bottom and the sides of the bowl.
- With a rubber spatula, gently fold in ¾ teaspoon salt, lemon extract, poppy seeds, and the corn starch. Fold the entire cheesecake filling until it is smooth, with no lumps remaining. Ensure you get the bottom and the sides. Be careful not to overmix, as this can introduce excess air bubbles into the batter.
- Carefully pour the cheesecake filling into the baked graham cracker crust. With the back of the spoon, evenly spread the cheesecake across the top.
- Place the cheesecake in the prepped water bath.
- Bake in the oven for 50-55 minutes, bake until the middle is barely set and slightly jiggled. If the cake is still jiggling, bake for 5 more minutes. You don’t want any browning on the top
Lemon Curd:
- In a medium saucepan, whisk the sugar, lemon zest, and lemon juice. in a small bowl, whisk in the whole eggs and yolks until combined, and then whisk them into the lemon mixture.
- Whisking constantly, start cooking the mixture over medium-low heat until it’s thick like pudding, about 6 to 8 minutes. It will start to bubble, keep whisking and cook for about 30 more seconds Remove from the heat and whisk in the butter until fully incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it come to room temperature and then refrigerate.
Assembly:
- Once the cheesecake has cooled, remove it from the springform pan.
- When both elements are cold, start assembly by evenly spreading the lemon curd on top of the cheesecake.
- Optional: Add a dollop of whipped cream and sprinkle with poppy seeds for a garnished look. (To make the whipped cream, with a hand mixer or the whisk attachment, whip the heavy cream until medium peak)
- Refrigerate the assembled cheesecake for at least an hour before serving, or serve immediately if desired.
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