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.

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.

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!