Easy Dessert

Lemon and poppyseed cheesecake

Name: Lemon and poppyseed cheesecake recipe with meringue
Yield: 8
Ingredients: 150g caster sugar; 350g cream cheese, chopped, at room temperature; 350g ricotta; 200g good-quality lemon curd; 3 eggs; 1 tbs poppy seeds; 180g white chocolate, melted, cooled; 200g sour cream, at room temperature; 1 cup (150g) plain flour; 1/4 cup (55g) caster sugar; 75g unsalted butter, chopped, softened; 3 eggwhites; 3/4 cup (165g) caster sugar; 3 tsp poppyseeds

2 ratings

https://healthimprovements.info/recipes/lemon-poppyseed-cheesecake-recipe-meringue/epg6655m — Lemon and poppyseed meringue cheesecake

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by Phoebe Wood

Sep 01, 2019

Enjoy two desserts in one with this cheesecake meringue citrus creation.

150g caster sugar
350g cream cheese, chopped, at room temperature
350g ricotta
200g good-quality lemon curd
3 eggs
1 tbs poppy seeds
180g white chocolate, melted, cooled
200g sour cream, at room temperature

Pastry

1 cup (150g) plain flour
1/4 cup (55g) caster sugar
75g unsalted butter, chopped, softened

Meringue

3 eggwhites
3/4 cup (165g) caster sugar
3 tsp poppyseeds

Method

1.

Preheat oven to 180°C. Grease a 22cm springform cake pan
2.

For the pastry, combine flour, caster sugar, butter and 2 tsp cold water in a stand mixer with the paddle attachment and beat until a dough. Press into base of prepared pan, using the back of a spoon to smooth surface. Bake for 30 minutes or until golden. Remove from oven and cool.
3.

Reduce oven to 150°C. Clean bowl and add the sugar and cream cheese to the bowl. Beat until smooth, then add ricotta and lemon curd, and beat until smooth. Beat in 2 eggs and poppyseeds until combined, then pour over the cooled base. Bake for 1 hour or until just set with a gentle wobble in the centre. Whisk melted chocolate, sour cream and remaining egg together in a bowl until smooth. If mixture seizes, you can melt in a bowl over a saucepan of gently simmering water, stirring, until smooth. Pour over the top of the cake. Bake for a further 10 minutes, then turn off oven and cool completely in oven. Chill for 4 hours or until cold and set
4.

For the meringue, place eggwhites and sugar in heatproof bowl of a stand mixer set over a saucepan of gently simmering water and whisk until sugar has dissolved and mixture is hot. Transfer bowl to stand mixer and whisk for 6 minutes or until meringue is thick, glossy and completely cooled. Whisk in poppyseeds, then transfer mixture to a piping bag fitted with a 7mm nozzle and pipe in a spiral over the top of the cheesecake, starting from the centre and working out to edges. Using a kitchen blowtorch, caramelise meringue. Serve immediately or chill until needed.