Welcome to my recipe blog! Today, we’ll be making a delicious Lemon Poppyseed Cheesecake. This dessert is versatile and impressive, making it an ideal choice for any occasion.
Ingredients:
1 and 1/2 cups all-purpose flour
1/2 cup caster sugar
1/2 cup unsalted butter, room temperature
1 tablespoon cold water
1 cup cream cheese, room temperature
1 cup ricotta cheese, room temperature
1/2 cup lemon curd
3 eggs, room temperature
2 tablespoons poppyseeds
1/2 cup melted chocolate
1/4 cup sour cream
3 egg whites
1/4 cup caster sugar
Instructions:
Preheat the oven to 180°C (350°F). Grease a 9-inch cake pan with butter and set it aside.
In a mixing bowl, combine the flour and caster sugar. Incorporate the butter and mix until the mixture becomes crumbly.
Add the cold water to the mixture and stir until the dough is formed. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
After 30 minutes, roll out the dough on a floured surface and place it in the prepared cake pan. Press the dough firmly into the bottom of the pan and prick the bottom with a fork.
Place the crust in the oven and bake for 15-20 minutes, or until it achieves a lightly golden color. Remove the crust from the oven and reduce the oven temperature to 160°C (325°F).
In a large mixing bowl, beat the cream cheese and ricotta cheese until smooth. Incorporate the lemon curd and stir until thoroughly combined.
Add in the eggs, one at a time, mixing well after each addition. Stir in the poppyseeds.
Pour the cheesecake mixture into the prepared crust and smooth the top with a spatula. Bake for 35-40 minutes, or until the cheesecake is set.
Remove the cheesecake from the oven and allow it to cool to room temperature. Once it has cooled, refrigerate for at least 2 hours.
In a small mixing bowl, combine the melted chocolate and sour cream. Mix until well combined.
In a separate bowl, beat the egg whites until stiff peaks form. Gradually add in the caster sugar, beating until the meringue is glossy and stiff.
Spread the chocolate mixture over the top of the cheesecake. Pipe the meringue on top of the chocolate mixture.
Preheat the oven to 220°C (425°F). Place the cheesecake in the oven for 5-10 minutes, or until the meringue is lightly browned.
Remove the cheesecake from the oven and allow it to cool to room temperature. Once it has cooled, refrigerate for at least 30 minutes.
Serve the cheesecake chilled and enjoy!
That’s it for our Lemon Poppyseed Cheesecake recipe. I hope you enjoyed making it as much as I did. Don’t forget to share this recipe with your friends and family. Happy baking!