Poppyseed Cheesecake Australia Recipes

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.

CITRUS POPPY SEED CHEESECAKE

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springrform pan).
• Combine graham crumbs and butter; press firmly onto bottom of pan.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, beating on low speed after each addition just until blended.
• Stir in poppy seed, lemon and lime peel and 2 tablespoons each of the lemon and lime juice.
• Discard any remaining juice.
• Bake 45 to 50 minutes or until center is almost set.
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 3 hours or overnight.
• Top with whipped topping just before serving.
• Garnish with additional lemon and lime slices, if desired.
• Store leftover cheesecake in refrigerator.