Cheesecake with poppy seeds – Gluten Free

Get ready to meet your new dessert obsession! This cheesecake with poppy seeds is everything you love about a classic cheesecake: creamy, rich, and absolutely dreamy, but with a fun twist! The addition of poppy seeds gives it a little crunch and a subtle nutty flavor that takes this dessert to a whole new level.

And the best part? It’s gluten-free, so everyone can enjoy it without worry. Whether you’re gluten-sensitive or just looking for a lighter treat, this cheesecake hits all the right notes.

Perfect for any occasion, whether it’s a fancy dinner party or just a chill dessert after a long day. Serve it up with a little fruit or a drizzle of honey, and you’ve got yourself a dessert that’s both fancy and comforting.

Ingredients:

• 1 kg fresh cottage cheese
• 300 g cream cheese
• 50 g poppy seeds
• 180 g almond flour
• 2 drops rum/vanilla essence or your favorite (or none, it’s not mandatory)
• 80 g butter
• 10 tablespoons brown sugar
• 5 eggs

Preparation:

Preheat the oven to 180°C. Line a springform pan with parchment paper. Melt the butter in the microwave for about 1 minute. In a bowl, combine the almond flour, melted butter, and one egg. Transfer the mixture to the prepared pan, then use a spatula to spread it evenly. You can also press it down with your fingers, though it might be a little tricky at first: just be patient, and you’ll get there! Once the base is evenly spread, place the pan in the preheated oven and bake for 10 minutes.

While the base is baking, prepare the filling. Once you remove the tray from the oven, close the oven door but keep it on. In a bowl, combine the cheese, cream cheese, sugar, essence, and the remaining 4 eggs. Mix for a few minutes on medium speed. Once everything is well incorporated, stir in the poppy seeds. Pour the filling mixture over the partially baked base and return it to the oven. Bake for about 50 minutes, or until the mixture has set and has a firm consistency when you gently shake the tray.

Once it’s done, take the pan out of the oven and let the cheesecake cool down as much as possible. Remove the sides of the pan and carefully transfer the cheesecake to a serving plate. Place it in the fridge for about an hour or two before serving.

You can enjoy it as is, or top it with fruit sauce, a dollop of jam, a scoop of ice cream, or anything else that sparks your creativity!

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

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.