Скачать или смотреть EPIC LEMON CHEESECAKE RECIPE

Lemon + Poppy seed = LOVE

I could eat cheesecakes all year round! This lemon cheesecake for example was a Christmas Eve dessert for my family this year, but it would also be a perfect dessert for a summer party. I simply love the versatility of cheesecakes. This lemon cheesecake bursts with lemon flavor from fresh pressed lemon juice, lemon zest and lemon extract. Can you wish for more?
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Full Recipe: https://www.luisabakes.com/post/lemon...
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Ingredients
For graham cracker crust:
3 cups (250g) graham cracker (20 sheets)
9 tbsp butter, melted
1/4 cup (50 g) sugar

For the poppyseed filling:
1 1/4 cup (300 ml) milk
2 tsp vanilla
1/4 cup (50 g) sugar
1/3 cup (40 g) corn starch
2/3 cups (180 g) sour cream
1 egg
1 1/2 cup (220 g) poppyseed


For the lemon cheesecake filling:
32 oz (900 g) cream cheese, softened
2 tbsp all-purpose flour
5 eggs
2/3 cup (120 g) sugar
1/2 cup (120 ml) heavy cream
1/3 cup (75 ml) lemon juice
1 tsp lemon extract
1 tsp vanilla extract
3 drops yellow food coloring, optional


INSTRUCTIONS
Step 1:
Preheat oven to 325 °F. In a food processor pulse graham cracker until fine crumbs form. Add melted butter and sugar. Pulse until combined. Fill in prepared 9-inch springform pan. Press onto bottom and 2 inches up the sides. Bake for 12 minutes. Let cool on a wire rack.
Step 2:
In a sauce pan add milk, cornstarch, vanilla and sugar. Whisk it until combined. Heat at medium heat until it starts boiling. Reduce heat. Let it keep boiling for about 2 minutes while whisking. Pour into a clean bowl and cover directly on top with cling wrap, to prevent skin from forming. Let cool.
Step 3:
In a medium sized bowl add sour cream, poppy seeds and eggs. Beat together until smooth. Add cooled pudding and mix in until everything is well combined. Set aside.
Step 4:
In a large bowl mix cream cheese with sugar and flour until smooth. Add lemon juice, zest, extract, vanilla extract and food coloring (optional). Add eggs and mix until smooth.
Step 5:
Wrap springform pan in 3 layer of heavy duty aluminum foil. Pour poppyseed filling on top of the graham cracker crust. Smooth out. Add the lemon cheesecake layer on top. smooth as well. Place in a water bath and bake at 300 °F for about 55 minutes. Open oven just a little bit and keep open with a kitchen towel. Let cool in oven for 45 minutes. Then remove water bath and carefully run a knife around the edge of the cake to loosen it from the pan. Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.
Enjoy!

*Pro Tips*
Another way of making graham cracker crumbs is to use a zip lock bag and a rolling pin to pulverize them into fine crumbs.
The amount of the crust is going to make a thick and high crust. If you only like a thinner or less high crust, make only half of the recipe!
Tired of graham cracker crust? Make a short crust pastry. You do not even need to prebake it.
To increase the lemon color you can add some yellow food coloring. I would suggest to add just a few drops at a time, mix it in, then decide if more is needed.
Not a poppy seed fan? Just make a lemon cheesecake without the poppy seed layer - taste just as delicious and is half the work! If you still want the pretty seeds sprinkle some in the cheesecake batter before filling it inside the crust.