Cheese and Poppy Seed Cake

Cheese and Poppy Seed Cake

This cheesecake with poppy seeds filling is definitely one of the best poppy seed cakes we've ever eaten. If you like poppy seeds you will love this cake.


Mu sister gave me this recipe and after I've tried it out became one of my favorites. Everything is made from scratch, even the crust. You can always change to biscuits crust if this work better for you. 



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  • Makes 10-12 servings
  • Crust
  • 2/3 cups (150 g ) butter
  • 2 tbsp sugar
  • 1/4 tsp cinnamon (optional)
  • 1/4 tsp baking powder
  • 12 tbsp flour
  • Cheese Filling
  • 10 oz (300 g) fresh cheese (cream cheese or ricotta cheese)
  • 2 eggs
  • 1 tbsp fresh lemon juice
  • Finely grated zest of 1 lemon
  • 4 tbsp sugar
  • 1 tbsp corn starch
  • 1 tbsp vanilla pudding powder
  • 1 tsp vanilla extract
  • Poppy seed Mixture
  • 1/2 cup (125 ml) milk
  • 2 tbsp sugar
  • 80 g poppy seeds, grounded
  • 1 egg
  • 1 tbsp bread crumbs
  1. Preheat oven to 175C (350F).
  2. For the crust mix all ingredients in a food processor until crumbs are formed. Press 2/3 of the crumbs into bottom of a 10-inch (26) spring form pan (with a removable base) so that they stick together but not so much that it'll lose its crumby texture.
  3. For the cheese filling beat cheese, lemon juice and zest, vanilla extract,  sugar, corn starch and pudding powder in a food processor until well blended. Start adding the eggs one at a time until each egg is absorbed. 
  4. Bring the milk with the sugar to a boil. Pour it over the poppy seeds. Let the poppy seeds absorb all the milk. Add the egg and the breadcrumbs.
  5. Pour the cheese filling over the prepared crust forming 1 circle in the middle and 2 rings, one at the edge and one in the middle. Pour poppy seed mixture between the cheese rings. Sprinkle the rest of the crust crumbs on top.
  6. Bake for 40-45 minutes. Run a sharp knife completely around the inside edge of the pan. Let it cool at room temperature. Serve it or refrigerate overnight.
Cheese and Poppy Seed Cake-1
Cheese and Poppy Seed Cake-2
Cheese and Poppy Seed Cake-3
Nutrition facts 1 Serving - Calories:318, Fat:22.8 g, Saturated Fat:12.5 g, Unsaturated Fat:0.0 g, Carbohydrates:19.0 g, Sugar:10.2 g, Fiber:1.0 g, Protein:10.2 g, Cholesterol:101 mg, Calories from Fat 205, Sodium 253mg, Vitamin A 13%, Calcium 31%, Vitamin C 2%, Iron 8%, Nutrition Grade C-, Percent Daily Values are based on a 2,000 calorie diet.
On April 20, 2011 at 02:25 am, Sawsan said...
These look amazing..and you are really talanted with pictures..great blog
On November 18, 2012 at 07:09 am, Angela said...
I really want to try this. Such a unique recipe. Curious about the poppy seeds being described as "grounded". Does this mean you literally take the poppy seed and grind it up in a food processor into a more powdery substance? The only poppy seeds I've ever come across are already very tiny so I wasn't sure if I understood correctly.

If you love poppy seeds and cheesecake this is the perfect combination. I love this recipe. When I referred to poppy seeds as grounded means that is important not to use whole poppy seeds like the ones used for topping bagels.  These whole poppy seeds need to be ground to be able to use them in a dessert recipe. A food processor can not ground poppy seeds (I know as I tried once:) ).  The best thing is to buy poppy seeds that are already ground otherwise a solution may be an electric blade grinder like the one for coffee. See if this link helps you understand better.  For any other questions don't hesitate to ask. 

On July 16, 2016 at 06:58 am, Urska said...
I didn't know, if I had to melt butter for crust mix - my food processor didn't worked out ok without butter being melted. Also, forming 1 circle in the middle and 2 rings, one at the edge and one in the middle, wasn't successful. Video or more pictures would be really helpful, please, thank you!

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