Poppyseed Cheesecake Australia Recipes

LEMON POPPY SEED CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside., In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add the eggs, cream, lemon juice, zest and poppy seeds. Beat on low speed just until combined. Pour into prepared crust., Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

ALMA'S POPPYSEED CHEESECAKE

Steps:

• Heat oven to 225°F.
• Mix graham crumbs and cinnamon; sprinkle onto bottom and up side of 9-inch springform pan sprayed with cooking spray.
• Beat cream cheese, 3/4 cup sugar, flour and poppy seed with mixer until blended. Add sour cream and vanilla; mix well. Beat egg yolks in separate bowl with whisk until fluffy. Add to cream cheese mixture; mix just until blended.
• Beat egg whites, cream of tartar and salt in small bowl with mixer on high speed until stiff peaks form. Gradually beat in remaining sugar until blended. Gently stir in cream cheese mixture.
• Bake 1 hour 45 min.; turn off oven. Let cheesecake stand in oven with door closed for 1 hour. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

POPPY SEED CAKE

Steps:

• In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
• Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
• In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
• Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.

POPPYSEED CHEESECAKE -- AUSTRALIA

Steps:

• Preheat the oven to 400 degrees F, then generously butter the inside bottom & sides of a 10-inch springform cake pan.
• Sprinkle half of the poppyseeds over the inside bottom & sides of the cake pan, then tip out the excess & reserve them with the remaining poppy seeds.
• In a mixing bowl & with an electric mixer, beat the cream cheese & ricotta cheese until very smooth, then add the sugar & continue mixing for 2 minutes.
• Add the eggs one at a time, beating well after each addition.
• Add the sweetened milk & the vanilla & beat for another minute.
• Use a spatula to scrape & to stir around the sides to make sure everything is properly mixed, then add the poppy seeds & mix well, distributing them throughout the cheese mixture.
• Gently pour the mixture into the prepared cake pan & carefully smooth the top by tapping the pan on the counter.
• Bake for 10 minutes, then reduce the oven heat to 315 degrees F & bake for another 40 minutes, or until the mixture is stilll just slightly 'wobbly'.
• Remove the cake from the oven & allow it to cool completely, in the pan, on a wire rack.
• When the cake is cold, carefully spread & smooth the lemon curd over the surface of the cake, then sprinkle the remaining poppy seeds over the surface of the curd.
• When the curd is set, remove the side of the pan & serve.