Imagine a dessert so light, so tangy, and so utterly decadent that it will make your taste buds dance with pure joy! This Lemon Poppy Seed Crustless Cheesecake is not just another dessert - it's a culinary masterpiece that combines the bright, zesty flavors of lemon with the subtle crunch of poppy seeds, all nestled in a creamy, smooth cheesecake that melts in your mouth. Whether you're a seasoned baker or a kitchen novice, this recipe promises to transform your dessert game and impress even the most discerning sweet tooth.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing it with butter or non-stick cooking spray.
- In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, approximately 2-3 minutes.
- Gradually add granulated sugar to the cream cheese, mixing on medium speed until well combined and the mixture becomes light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- Pour in fresh lemon juice and lemon zest, continuing to mix until the ingredients are evenly distributed.
- Stir in vanilla extract and poppy seeds, gently folding them into the cheesecake batter until just combined.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 45-50 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Remove from the oven and let the cheesecake cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform sides.
- Slice and serve chilled. Optional: Garnish with additional lemon zest or fresh berries.
Tips
- Always use room temperature cream cheese to ensure a smooth, lump-free batter. Take it out of the refrigerator at least 30 minutes before you start baking.
- When adding eggs, mix on low speed to prevent incorporating too much air, which can cause cracks in your cheesecake.
- Use fresh lemon juice and zest for the most vibrant citrus flavor. Avoid bottled lemon juice if possible.
- Don't overmix the batter after adding poppy seeds - just fold them in gently to maintain the cake's delicate texture.
- To prevent cracks, bake the cheesecake in a water bath or place a pan of water on the bottom rack of the oven to create humidity.
- Let the cheesecake cool completely at room temperature before refrigerating to prevent condensation and maintain its smooth texture.
- For the cleanest slices, use a knife dipped in hot water and wiped dry between each cut.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 23g
Saturated Fat: 13g
Cholesterol: 135mg
