Lemon Poppy Seed Cheesecake | How to make Lemon Poppy Seed Cheesecake

By Mayuri Patel  |  11th Apr 2017  |  
4 from 1 review Rate It!
  • Lemon Poppy Seed Cheesecake, How to make Lemon Poppy Seed Cheesecake
Lemon Poppy Seed Cheesecakeby Mayuri Patel
  • Prep Time

    20

    mins
  • Cook Time

    6

    Hours
  • Serves

    8

    People

4

1

About Lemon Poppy Seed Cheesecake Recipe

Refreshing taste.

Lemon Poppy Seed Cheesecake is delicious and authentic dish. Lemon Poppy Seed Cheesecake by Mayuri Patel is a great option when you want something interesting to eat at home. Restaurant style Lemon Poppy Seed Cheesecake is liked by most people . The preparation time of this recipe is 20 minutes and it takes 360 minutes to cook it properly. Lemon Poppy Seed Cheesecake is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Lemon Poppy Seed Cheesecake. Lemon Poppy Seed Cheesecake is an amazing dish which is perfectly appropriate for any occasion. Lemon Poppy Seed Cheesecake is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Lemon Poppy Seed Cheesecake at your home.

Lemon Poppy Seed Cheesecake

Ingredients to make Lemon Poppy Seed Cheesecake

  • For the base:
  • 100 g digestive biscuits
  • 2 tbsp soft butter
  • 1 tbsp black poppy seeds
  • For the cheesecake:
  • 85 g lemon jelly (jello) packet (1 packet)
  • 150 ml (⅔cup) hot water
  • 225 g (about 11/4 cup) hung curd/yogurt
  • 150 ml (⅔ cup) fresh cream
  • 1 tbsp lemon juice
  • 1 tsp grated lemon zest or peel
  • 1 tbsp black poppy seeds
  • TOPPING:
  • ½ tsp lemon zest
  • 1 tsp poppy seeds
  • 6 to 7 inch round loose bottom cake tin

How to make Lemon Poppy Seed Cheesecake

  1. Crush the biscuits in a food processor or by putting them in a ziploc bag and crushing with a rolling pin. I prefer a coarse texture. Add the poppy seeds and mix well.
  2. Melt the butter and add it to the crumbs. Mix it well.
  3. Spoon the crumb mixture into the tin, spread it out evenly and gently press it down.
  4. Put the tin in the fridge for the base to set.
  5. Heat 150 ml of water. Add the jelly crystals to the hot water and stir till it melts. Set it aside till it becomes cool.
  6. Whisk the thick yogurt till you get a smooth consistency. Add the cold jelly liquid and lemon juice. Blend it well.
  7. Add the lemon zest and poppy seeds and mix gently.
  8. Beat the cold fresh cream in a separate bowl till it is fluffy. Add it to the yogurt mixture. Whisk it with a hand blender or a whisk.
  9. Pour the mixture gently over the base. Using a spoon or spatula, level it out. Sprinkle with extra grated lemon peel and poppy seeds if you like.
  10. Let it set in the fridge. This will take about 6 to 8 hours. Carefully remove from the tin. Slice and serve chilled.

My Tip:

If you get greek yogurt use that. You don't need to remove water from it.To make hung curd, put a thin cotton or muslin cloth over a strainer. Add about 2 cups yogurt to it. Cover with the cloth. Put a layer of paper on top. Add weight like a flat stone slab or pestle mortar so the water drains out faster from the yogurt. If you don't have a loose bottom pan, use glasses or bowls to make individual portions.

Reviews for Lemon Poppy Seed Cheesecake (1)

Manisha Shukla2 years ago

Too good
Reply

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