Cheesecake with poppy seeds and lemon curd

This luscious lemon curd is a perfect balance of tangy and sweet, made with fresh lemon juice, zest, butter, and eggs. Silky smooth and bursting with bright citrus flavor, it’s ideal as a spread, filling, or topping for your favorite desserts. Easy to prepare and rich in taste, this homemade lemon curd adds a fresh, zesty twist to any recipe and can be stored for weeks to enjoy whenever you crave a burst of sunshine.

Cheesecake Ingredients:

• 1 lemon (zest and juice)
• 380 ml whole milk
• 200 g poppy seeds
• 1 teaspoon vanilla extract
• 850 g fresh cow’s cheese (or cream cheese)
• 120 g butter (+ 1 cube for greasing the pan)
• 1 teaspoon baking powder
• 120 g flour (+ 2 tablespoons for dusting the pan)
• 320 g sugar
• 8 eggs

Lemon Curd Ingredients:

• 2 beaten eggs
• 80 ml freshly squeezed lemon juice
• 2 tablespoons grated lemon zest
• 280 g sugar
• 100 g butter

Cheesecake Preparation:

Base dough:
Mix 2 eggs with 120g sugar, 120g flour, baking powder, and 120g soft butter until well combined. Pour the dough into a buttered and floured baking pan. Bake in a preheated oven at 170°C (340°F) for about 20 minutes or until a toothpick inserted comes out clean. Remove from the oven and let it cool.

Cheese cream:
Beat the fresh cheese with 200g sugar, then gradually add 6 eggs one by one, mixing continuously. Add the grated lemon zest, milk, and 3 tablespoons of flour. Stir in the poppy seeds. Pour this mixture over the cooled base and bake at 160°C (320°F) for about an hour. Check doneness with a skewer—it should come out clean. Let the cheesecake cool completely before serving.

Lemon Curd Preparation:
In a saucepan over low heat, melt the butter together with the sugar. Then add the lemon zest and lemon juice. Once the sugar has completely dissolved, gradually pour in the eggs in a thin stream, stirring constantly without stopping. Cook the mixture for about 8 minutes to allow the eggs to thicken and cook through. When ready, remove from heat and let it cool for 10 minutes. Then strain the lemon curd through a fine sieve to ensure a smooth texture. The lemon curd can be stored in the refrigerator for up to one month.

If you try the recipe, let me know how you liked it! 😊

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