Poppyseed Cheesecake Australia Recipes

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.

Steps:

• In small sauce pan cook poppy seed with honey and 1/4 cup water for 5-7 minutes.
• Cool.
• Cream butter/margarine and sugar until light and fluffy.
• Add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition.
• Blend in sour cream and vanilla.
• Sift together flour, baking soda, baking powder, and salt.
• Gradually add poppy seed mixture to dry mixture, beating well.
• Beat egg whites until stiff and fold into batter.
• Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan.
• Bake at 350 degrees for 1 hour and 15 minutes.
• Cool in pan for 5 minutes.
• Remove from pan and cool on a wire rack.

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.

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.