Ingredients
Graham Cracker Crust
- 125 grams graham crackers
- 56 grams salted butter, melted
Lemon Poppy Seed Cheesecake
- 300 grams granulated sugar
- 2 medium lemons, zest and juice
- 907 grams cream cheese, room temperature
- 113 grams greek yogurt, or sour cream
- 1 Tbsp poppy seeds
Fresh Whipped Cream
- 30 grams powdered sugar, spooned and leveled
- 240 mL heavy whipping cream, cold
- 2 Tbsp sour cream
- lemon curd, *optional
Method
Crust
- Lay parchment on the bottom of a 9 inch springform pan and grease the sides for easy removal OR lightly grease a deep dish pie pan.
- Using a food processor, crush the graham crackers until they are fine crumbs. Add the melted butter and pulse until it becomes crumbly.125 grams graham crackers, 56 grams salted butter melted
- Spread the mixture onto the bottom of the prepared pan evenly and press down until it all sticks together. Use a flat bottom glass to press down on the crust for a smooth surface.
- Freeze while you make the filling.
Cheesecake
- In a large bowl, add the granulated sugar and the lemon zest. Use your fingers to rub the lemon zest into the sugar to release the oils for a stronger flavor.300 grams granulated sugar, 2 medium lemons zest and juice
- Juice the lemons and add the juice to the sugar, mixing until it's combined.
- Add the cream cheese and yogurt and use an electric mixer to beat the cheesecake filling until it's smooth. This should take a few minutes, make sure to scrape the edge of the bowl every once in a while.907 grams cream cheese room temperature, 113 grams greek yogurt or sour cream
- Add in the poppy seeds and mix until everything is combined.1 Tbsp poppy seeds
- Spread the filling over the prepared crust and refrigerate for at least 6 hours or overnight.
Topping
- Before serving, in a large bowl or the bowl of a stand mixer add the powdered sugar and a few tablespoons of the heavy cream and whisk until it's combined.30 grams powdered sugar spooned and leveled, 240 mL heavy whipping cream cold
- Add the rest of the cream in and use an electric mixer to beat at low speed for a few seconds and then increase to high speed, until it's fluffy and just barely holds stiff peaks.
- Add the yogurt/sour cream and mix until it's smooth. Spread the whipped cream on top of the cheesecake and swirl in some lemon curd on top.2 Tbsp sour cream, lemon curd *optional
- It is best to refrigerate the cheesecake overnight. If that's not possible, refrigerate for about four hours before serving.
Nutrition
Serving: 1gCalories: 571kcalCarbohydrates: 46gProtein: 7gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 139mgSodium: 333mgFiber: 1gSugar: 43g