Almond Poppyseed Cheesecake
Creamy cheesecake with poppy seeds throughout, almond crust, and sour cream topping. Ultra-low temperature baking creates silky texture in this two-hour cheesecake.
YIELD
4 servingsPREP
1 minCOOK
2 minREADY
3 hrsAn almond-graham crust forms the base for a lush cream cheese filling dotted with poppy seeds and scented with almond extract.
Baking at just 200 degrees for two full hours ensures the cheesecake sets without cracking, emerging silky and smooth.
A sour cream topping gets spread on the hot cake and baked briefly, then sliced almonds sprinkle over for a final elegant touch.
Baking Tips
- Beat cream cheese until completely fluffy before adding other ingredients to prevent lumps
- The very low temperature and long baking time prevent cracks and ensure creamy texture
- Spread topping on the hot cheesecake immediately so it adheres properly
- Chill for several hours or overnight so cheesecake firms up and slices cleanly
Ingredients
Directions
Preheat oven to 200 degrees.
Lightly grease a 9 inch springform pan.
Mix crust ingredients together and press into bottom and 1 inch up sides of pan. Set aside.
Beat cream cheese with electric mixer until fluffy.
Blend in sugar. Add eggs one at a time, beating well after each.
Add cream, almond extract and poppyseeds.
Turn mixture into prepared crust. Set pan on baking sheet.
Bake for 2 hours or until toothpick inserted in center tests clean.
Mix topping ingredients (except for sliced almonds) together; spread topping over hot cheesecake, sprinkle with sliced almonds and bake 5 more minutes or until topping is set.
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