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the ultimate poppyseed cheesecake, yum! :)
I love poppyseed cake and cheesecake, so I wanted to combine both. But normally I don't eat sugar or wheat, so I came up with a low carb-recipe for a poppyseed cheesecake! It's really yummy! =)
And you can make it as a normal cake as well.
Sorry for the lack of pictures, I'll take more the next time I make cake. =)

Posted by Kathy Gregson from Lüneburg, Lower Saxony, Germany • Published See Kathy Gregson's 5 projects »

  • Step 1

    This will do for one cake ( springform pan 24cm / 9.45 inch diameter) and 6 muffins ( the muffins will be without pie crust)

    If you want to make a normal cake with sugar and flour, just use a normal pie crust recipe ( or buy a pie crust) and replace sweetener with listed quantities of sugar. You can also use cornstarch instead of carob gum then. =)

  • Step 2

    For the pie crust:
    125g butter
    Sweetener ( proportionate to 100 to 150g sugar) – if you use tablets, let them dissolve in 1 or 2 tbsp hot water, you won’t need extra water then
    Pinch of salt
    200g blanched, ground almonds
    1 tsp Carob gum
    1 tsp vanilla or lemon flavoring ( or both if you like)
    2 egg yolks ( save egg whites, you’ll need them later)
    1 – 2 tbsp water

  • Step 3

    Knead butter, sweetener, salt and water until smooth. Add almonds, carob gum, flavoring and egg yolks. Knead again, but not too much, otherwise it will toughen.

  • Step 4

    Form a ball out of it and let it cool in the fridge for about an hour. After cooling, spread the pie crust in a springform pan ( 24cm / 9.45 inch diameter). Prick it with a fork. Put it back into the fridge for another hour.

  • Step 5

    After that, blind-bake it for 15 minutes at 180° Celsius / 356° Fahrenheit ( remove the parchment paper and peas after 10 minutes). Take it out of the oven and let it cool.

  • Step 6

    For the poppyseed filling:
    200g ground poppyseed
    400g cream
    Sweetener ( proportionate to 125 to 150g sugar)
    60g butter
    60g coconut flakes
    1 egg
    1 egg yolk ( save egg white, you’ll need it later)
    Pinch of salt
    1 tsp vanilla flavoring
    A few drops of rum flaovoring
    50g almonds, julienne cut ( not sure if that’s the right term)

  • Step 7

    Put all ingredients, except eggs, flavoring and almonds, into a saucepan and let it boil up at low heat while stirring well all the time. Let cool down to about 60°C / 140 °F, then add eggs and flavoring and stir in.

  • Step 8

    For the cheesecake filling:
    3 eggs
    3 egg whites ( from earlier)
    1kg quark ( cream cheese will probably work as well)
    Sweetener ( proportionate to 285g sugar)
    1 tsp vanilla flavoring
    1 vanilla bean ( the inner part of it)
    4 tbsp sunflower oil ( or any other neutral oil)
    10 g carob gum

  • Step 9

    Mix everything together until smooth. Spread onto the pie crust and the muffin tray ( use one made of silicone).

  • Step 10

    Then carefully spread the poppyseed filling onto the cheesecake filling. Sprinkle with almonds.

  • Step 11

    Bake for 45 minutes at 175°C / 347 °F ( preheated oven). Let cool in the opened oven.

  • Step 12

    After cooling down, the cake should be stored in the fridge.

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Cat Morley
Cat Morley · London, GB · 1432 projects
Mmm this sounds amazing, I love poppy seeds in cakes!

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