Lemon Poppyseed Cheesecake

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PREP TIME: 30

BAKE TIME: 60 MIN

REST TIME: 90 MIN

TOTAL TIME: 180 MIN

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The most perfect cheesecake there ever was!

Ingredients

The Crust

• 2 1/3 Cups Graham Cracker Crumbs
• 10 Tbsp Unsalted Melted Butter
• 3 Tbsp Brown Sugar

Cheesecake Filling

30oz Room Temp Cream Cheese

1 1/3 Cup Sugar

1 Cup Thick Vanilla Yogurt( I like Whole foods whole milk vanilla)

1/3 Cup Lemon Juice

3 Tbsp Lemon Zest

2 1/2 Tbsp Heavy Whipping Cream

4 Large Eggs

1 1/2 Tsp Vanilla

1 1/2 Tbsp Poppy Seeds

Store Bought Lemon Curd I used Bonne Maman

Truwhip

Instructions

Make sure all ingredients for the cheesecake are room temp so everything comes together nicely.

1. Preheat oven to 325F and prepare a 9" Springform pan with non stick spray and parchment paper atleast on the bottom.
2. Cover the bottom of the cheesecake pan with aluminum foil although were not placing the cheesecake directly in a water bath it helps in case there are spills.
3. On bowl add sugar and cookie crumbs and mix until combined. Add butter and mix again until combined it will be a sandy consistency.
4. Spread evenly around the pan getting the sides and bottom smooth. Bake for 8 minutes and allow to cool while you make the cheesecake batter.
5. Before making the cheesecake batter place a deep half sheet pan on the middle rack and carefully add hot water to it (leaving the top rack for the cheesecake we are only looking to make the oven steamy we are not placing the cheesecake on a water bath. This is a simpler way to get the cheesecake not to dry and the half sheet pan will remain in the oven during the whole baking time.)
6. In a mixing bowl using a stand mixer or hand mixer on med-high speed beat cream cheese and sugar for 1-2 minutes until combined and smooth.
7. Add eggs one at a time mixing in slow speed until the eggs are mostly combined then beat on med-high speed until combined.
8. Add the lemon juice and lemon zest and mix until combined.
9. In a separate bowl add the yogurt, heavy whipping cream and vanilla. Mix it and add it to the cream cheese filling on med-high speed until combined.
10. Add poppyseeds and mix until combined.
11. Pour the batter onto the prepared pan.
12. Carefully place the pan on the top rack and bake for 60 minutes.
13. Once the timer is up turn off the oven and open the oven door just a bit and allow the cheesecake to sit in the oven for 60 more minutes so that it can slowly come to room temperature and it does not crack.
14. Once that 60 minute timer is up place the cheesecake in a cooling rack and allow to cool outside of the oven for 30 minutes then you can carefully wrap the cheesecake still in the pan with plastic wrap and refrigerate for 4-6 hours.
15. When you are ready to beautify the cheesecake catefully remove the cheesecake from the springform pan.
16. Evenly spread the lemon curd on the top of the cheesecake youre going to use about 80% of the jar to have enough spreaded on the top.
17. The way you want to decorate the cheesecake is completely up to you, I used a piping bag and 1M Wilton tip to pipe swirls on top and garnished with fresh lemons and poppyseeds.
18. Once you add the lemon curd refrigerate for atleast 1 hour before serving.
19. Enjoy!

TIPS

1. You can keep these refrigerated for 5 days and take out your desired amount.
2. Share your pics with me on social media! #sweetmelibakery