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Traditional poppy seed cheesecake: a festive delicacy for the end-of-year celebrations

Traditional poppy seed cheesecake: a festive delicacy for the end-of-year celebrations

Experience holiday cheer with this traditional poppy seed cheesecake, a dessert that perfectly combines the rich textures and flavors of the poppy seed layers and cheesecake. Known for its festive appeal, this dessert features a crispy shortcrust pastry base, a lush poppy seed filling and a creamy cheesecake filling, with each layer adding its own unique taste and texture. Wrapped in a tangy lemon glaze and a sprinkle of orange zest, this is a dessert that truly embodies the holiday spirit.

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Why you'll love it: This cake is a delicious mix of textures and flavors, from the buttery shortcrust pastry to the rich poppy seed middle layer and creamy cheesecake top. The lemon glaze adds a refreshing zest that cuts through the richness, making each bite as inviting as the last. It is a dessert that is as pleasant to prepare as it is to serve, making a beautiful centerpiece for any holiday table.

Perfect occasion: Ideal for Christmas, Easter or any festive gathering where you want to impress your guests with something special and traditionally heartwarming. This cheesecake is perfect for those who enjoy a dessert that speaks to the soul of holiday traditions.

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Decorating Tips: Upgrade this cheesecake by drizzling the top with lemon glaze and sprinkling with finely grated orange zest for a pop of color and flavor. If you're feeling in a festive mood, a few decorative sprigs of mint or holly could add a seasonal touch that's both beautiful and aromatic.

Ingredients:

  • For the shortcrust pastry:
    • 225 g all-purpose flour
    • 75g caster sugar
    • 150 g refrigerated butter in cubes
    • 1 egg yolk
    • A pinch of salt
  • For the poppy seed filling:
    • 1700 g ready-made poppy seed filling (two 850 g cans)
    • 3 eggs, separated
    • 1 tablespoon of semolina
  • For the cheesecake layer:
    • 1 kg ground cheese (quark or similar)
    • 5 eggs, separated
    • 200 g of fine sugar
    • 150 g soft butter
    • 1 packet of cream pudding mix
  • For the lemon glaze:
    • 1 cup powdered sugar
    • Lemon juice, as needed
  • Additional:
  1. Prepare the shortcrust pastry:
    • Sift the flour and caster sugar into a bowl. Add salt and butter and rub together to form crumbs. Stir in the egg yolk to form a dough. Wrap in plastic wrap and refrigerate for about an hour.
    • Roll out the dough and line a 25 x 36 cm baking tray. Prick with a fork and pre-bake at 190°C for around 17-20 minutes until lightly browned.
  2. Prepare the poppy seed filling:
    • Mix the poppy seed filling with the egg yolks and semolina. Gently incorporate the egg whites beaten until stiff.
  3. Prepare the cheesecake layer:
    • Cream the butter, sugar and egg yolks. Stir in cheese and pudding mix. Gently fold in the beaten egg whites.
  4. Assemble and bake:
    • Spread the poppy seed mixture over the cooled crust, then pour the cheesecake mixture on top.
    • Bake at 180°C for approximately 70 minutes. Leave to cool in the tray.
  5. Decorate:
    • Mix the powdered sugar with enough lemon juice to make a pourable glaze. Pour over the cooled cake and sprinkle with orange zest.

Enjoy your traditional poppy seed cheesecake, a luxurious and festive treat that is sure to become a holiday favorite!

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