Lemon Poppy Seed Cheesecake Recipes

LEMON POPPYSEED CHEESECAKE CUPCAKES

Lemon Poppyseed Cheesecake Cupcakes image

These have a soft gingersnap crust, lemon cheesecake and delicious frosting...perfect for a spring dessert. I use recipe #422259, but don't roll them in cinn/sugar. I found this on cupcakeproject.com, she made the recipe for Paula Deen and it looks sooo good! Enjoy!

Provided by Amber C.

Categories Cheesecake

Time 1h

Yield 18 mini cheesecakes, 18 serving(s)

Number Of Ingredients 15

Ingredients

3 teaspoons brown sugar
1 1/2 cups crushed gingersnaps
6 tablespoons unsalted butter, melted
2 (8 ounce) packages cream cheese, room temperature
1 cup sugar
2 eggs
1 cup sour cream
zest from 4 small lemon (approximately 2 tablespoons)
1/2 teaspoon ground ginger
2 teaspoons poppy seeds
1 cup heavy whipping cream
2/3 cup sugar
1/2 teaspoon ground ginger
colored crystal sugar (optional)
gingersnap cookie (optional)

Steps:

Preheat oven to 350°F.
Mix all crust ingredients together in a small bowl until they begin to stick together.
Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
Bake for 10 minutes. Set aside to cool.
Preheat oven to 325°F.
Mix cream cheese and sugar until integrated.
Mix in eggs, one at a time, mix in sour cream.
Add zest, ginger, and poppy seeds.
Spoon mixture over pre-baked crusts, bake for 30 minutes.
Remove cheesecakes from oven and allow to come to room temperature.
Place in the refrigerator to chill.
Whip heavy whipping cream and sugar until light and fluffy.
Mix in ginger.
Spread or pipe frosting onto the chilled cheesecakes, you can decorate with colored sugar and a gingersnap cookie.

Nutrition Facts : Calories 358.2, Fat 22.8, SaturatedFat 13.3, Cholesterol 85.1, Sodium 218.7, Carbohydrate 35.6, Fiber 0.5, Sugar 23.2, Protein 4.4

LEMON POPPYSEED CAKE

Lemon poppyseed cake image

Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa

Provided by Mary Cadogan

Categories Afternoon tea

Time 1h

Yield 12 slices

Number Of Ingredients 9

Ingredients

175g butter , softened, plus extra for greasing
175g golden caster sugar
200g self-raising flour
4 lemons , zested and 2 juiced for icing
3 eggs
2 tbsp poppy seeds
125g pot natural yoghurt
200g icing sugar
3 tbsp lemon juice (see above)

Steps:

Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.

Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

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