Citrus Poppy Seed Cheesecake
Bright, zesty, and irresistibly creamy, this Citrus Poppy Seed Cheesecake is a show-stopping dessert that strikes the perfect balance between tangy and sweet. Featuring a buttery graham cracker crust and a velvety filling infused with fresh lemon and orange juices, zests, and vanilla, this cheesecake delivers a vibrant citrus kick in every bite. The addition of poppy seeds adds an unexpected touch of texture and elegance, making it a standout option for any occasion. Slow-baked to perfection and cooled gradually to avoid cracks, this indulgent yet refreshing dessert is beautifully smooth and slices like a dream. Perfectly suited for spring celebrations or summer gatherings, garnish with citrus zest or slices for a picture-perfect presentation your guests won’t forget.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 80 grams unsalted butter, melted
- 20 grams granulated sugar (for crust)
- 680 grams cream cheese, softened
- 150 grams granulated sugar (for filling)
- 120 grams sour cream
- 3 eggs
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar (for crust). Mix until the texture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass to press it firmly. Bake for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the softened cream cheese and granulated sugar (for filling) together until smooth and creamy, about 2-3 minutes.
Add the sour cream, eggs, lemon juice, orange juice, lemon zest, and orange zest to the cream cheese mixture. Beat until fully combined and smooth. Be careful not to overmix to prevent excessive air in the batter.
Stir in the vanilla extract and poppy seeds, ensuring they are evenly distributed throughout the batter.
Pour the cheesecake filling over the baked and cooled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 4 hours, or preferably overnight.
Before serving, run a knife around the edges of the cheesecake to release it from the pan. Remove the outer ring and slice to serve. Optionally, garnish with citrus slices or zest for decoration.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 22.2 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
