I guess you have experienced something like that as well before… you see something and you want it – no matter what. In my case, I see something and I want to bake it. Love at first sight, but slightly different. That is precisely what happened with this delicious (Polka Dot) Poppy Seed Cheesecake. I saw it and I wanted (to bake) it. I am a person who loves to share, so come over and grab a slice… because you know – love is the only thing that becomes more when you share it. Aaaawwwww…
I am not that cheesy normally. Don’t worry. How do I manage the jump from »love« to this cake and to Ikea in the end? Well… it doesn’t matter. Ikea. That was the jump…
Several months ago (when we were still able to go shopping) I went to Ikea because I wanted to get a replacement for my beloved Ikea dough scrapers that had given up on me some time before. Going to Ikea just to buy some dough scrapers sounds crazy – and it is – but I did not have much to do at that time, so I went there. Unfortunately, those f*ing dough scrapers were out of stock. Bummer.
I had nothing else on the list and did not want to spend money on stuff I did not really need, so we went to the Ikea restaurant to get lunch. To compensate. And there I saw it… a glorious and massive cheesecake with big blobs of poppy seed filling. It looked really delicious. I did not get a piece, though, and did not try it, but I decided to make a cheesecake inspired by that one at home because it looked sooo good. Story of my life.
I have no clue if my cheesecake tastes anything like the one from Ikea – probably not. The one in the restaurant had much more poppy seed filling and as far as I can remember also a shortcrust base… That cake was basically just a template for mine because I liked the combination and the look of it. I was a bit shy with the poppy seed filling I have to admit. I thought the filling would spread more inside the cake so I did not use that much – next time I will make more dots to make it look even more like a polka dot pattern. I like that a lot.
The base for this cheesecake here is actually one of my recipes for a bottomless cheesecake which always works well. The poppy seed filling is »borrowed« from another recipe I made – the combination of both together turned out pretty rad! I am sure you will like this cheesecake as much as I do. A rich and creamy cheesecake with a sweet poppy seed filling… There is not much that could be better.
INGREDIENTS / ZUTATEN
For the poppy seed filling:
1/4 cup (60ml) milk
0.9 oz. (25g) butter
0.9 oz. (25g) brown sugar*
1/2 tsp. lemon zest (from organic lemon)
4.4 oz. (125g) poppy seeds*
For the cheesecake filling:
6 medium eggs, divided
8.8 oz. (250g) butter, at room temperature
1 cup (200g) sugar (fine)*
1 organic lemon, zest only
1 1/2 tbsp. lemon juice
2 tsp. vanilla extract*
1 cup (130g) stronger all-purpose flour*
2 tbsp. cornstarch*
1 tsp. baking powder
17.6 oz. (500g) curd cheese (quark)
10.6 oz. (300g) cream cheese
7 oz. (200g) sour cream
1 pinch of salt
Für die Mohnfüllung:
60ml Milch
25g Butter
25g brauner Zucker*
1/2 TL Abrieb von Bio-Zitrone
125g Mohn (gemahlen)*
Für den Käsekuchen:
6 Eier (M), getrennt
250g weiche Butter
200g Zucker (fein)*
1 Bio-Zitrone, nur Abrieb
1 1/2 EL Zitronensaft
2 TL Vanille Extrakt*
130g Mehl (Type 550)*
2 EL Speisestärke*
1 TL Backpulver
500g Magerquark
300g Frischkäse
200g Schmand
1 Prise Salz
DIRECTIONS / ZUBEREITUNG
1. Add the milk, butter, brown sugar, and lemon zest to a small pot and bring to a boil. Remove from the heat and stir in the poppy seeds. Set aside and let soak for a while.
2. Preheat the oven to 170°C (340°F). Line a 24cm springform tin* with baking parchment and set aside.
3. Divide the eggs. Add the butter and egg yolks to a large bowl and mix until light and fluffy. Slowly add the sugar and mix it in well. Add the lemon zest, lemon juice, and vanilla extract and mix in. Mix the flour with cornstarch and baking powder and sift into the bowl. Mix until well combined. Add the curd cheese (quark), cream cheese, and sour cream and mix in. Add the egg whites with a pinch of salt to a second bowl and whisk until stiff peaks form. Finally, add the stiff egg whites to the bowl and carefully fold them in – you want to keep as much volume as possible.
4. Add about 2-3 tablespoons of the cheesecake filling to the pot with the poppy seed filling and mix to combine. Fill into a piping bag with a large round tip. Add the remaining cheesecake filling to the prepared springform and smooth out the top. Pipe the poppy seed filling in several spots into the cheesecake filling and bake for 45-50 minutes. You want to keep the cheesecake pale, some color is fine, but if it gets too dark, cover it with some baking parchment and keep baking. When the sides of the cake are firm but the center is still wiggly, take it out of the oven and let it cool down on a wire rack. When cooled completely place in the fridge and cool for at least 3 hours, better overnight. Serve with some fresh berries or fruits.
1. Milch, Butter, brauner Zucker und Zitronenabrieb in einen kleinen Topf geben und aufkochen. Den Topf vom Herd ziehen und den Mohn unterrühren und dann zum Quellen zur Seite stellen.
2. Den Backofen auf 170°C (340°F) Ober-/Unterhitze vorheizen. Eine 24cm Springform* mit Backpapier auslegen und zur Seite stellen.
3. Die Eier trennen. Butter und Eigelb in eine große Schüssel geben und aufschlagen. Zucker langsam einrieseln lassen und dann auf höchster Stufe hell und luftig aufschlagen. Zitronenabrieb, Zitronensaft und Vanille Extrakt dazugeben und unterrühren. Das Mehl mit der Stärke und Backpulver vermischen, in die Schüssel sieben und dann verrühren. Quark, Frischkäse und Schmand dazugeben und unterrühren. Das Eiweiß mit einer Prise Salz steif schlagen und dann vorsichtig unter die Quarkmasse heben – es sollte so viel Volumen wie möglich erhalten bleiben.
4. Etwa 2-3 Esslöffel von der Käsekuchenmasse mit dem Mohn verrühren und dann in einen Spritzbeutel mit großer runder Tülle füllen. Die restliche Masse in die vorbereitete Form füllen und glatt streichen. Die Mohnmasse an mehreren Stellen in die Käsekuchenmasse spritzen und dann für 45-50 Minuten backen. Der Käsekuchen sollte nicht allzu viel Farbe bekommen – solltet ihr sehen, dass die Ränder dunkel werden, einfach mit etwas Backpapier abdecken und weiter backen. Der Käsekuchen sollte am Rand fest sein und in der Mitte noch leicht wackeln, wenn man an die Form stößt. Aus dem Ofen holen und auf einem Kuchengitter komplett abkühlen lassen, dann mind. 3 Stunden, besser über Nacht in den Kühlschrank stellen. Mit frischen Früchten/Beeren servieren.
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Here is a version of the recipe you can print easily.
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Poppy Seed (Polka Dot) Cheesecake
- Prep Time: 00:20
- Cook Time: 00:50
- Total Time: 09:00
- Yield: 1 1x
- Category: Cheesecakes
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
Delicious cheesecake with poppy seed polka dot filling. An absolute family favorite everyone loves and requests at family gatherings. So good!
Ingredients
For the poppy seed filling:
1/4 cup (60ml) milk
0.9 oz. (25g) butter
0.9 oz. (25g) brown sugar*
1/2 tsp. lemon zest (from organic lemon)
4.4 oz. (125g) poppy seeds*
For the cheesecake filling:
6 medium eggs, divided
8.8 oz. (250g) butter, at room temperature
1 cup (200g) sugar (fine)*
1 organic lemon, zest only
1 1/2 tbsp. lemon juice
2 tsp. vanilla extract*
1 cup (130g) stronger all-purpose flour*
2 tbsp. cornstarch*
1 tsp. baking powder
17.6 oz. (500g) curd cheese (quark)
10.6 oz. (300g) cream cheese
7 oz. (200g) sour cream
1 pinch of salt
Instructions
1. Add the milk, butter, brown sugar, and lemon zest to a small pot and bring to a boil. Remove from the heat and stir in the poppy seeds. Set aside and let soak for a while.
2. Preheat the oven to 170°C (340°F). Line a 24cm springform tin* with baking parchment and set aside.
3. Divide the eggs. Add the butter and egg yolks to a large bowl and mix until light and fluffy. Slowly add the sugar and mix it in well. Add the lemon zest, lemon juice, and vanilla extract and mix in. Mix the flour with cornstarch and baking powder and sift into the bowl. Mix until well combined. Add the curd cheese (quark), cream cheese, and sour cream and mix in. Add the egg whites with a pinch of salt to a second bowl and whisk until stiff peaks form. Finally, add the stiff egg whites to the bowl and carefully fold them in – you want to keep as much volume as possible.
4. Add about 2-3 tablespoons of the cheesecake filling to the pot with the poppy seed filling and mix to combine. Fill into a piping bag with a large round tip. Add the remaining cheesecake filling to the prepared springform and smooth out the top. Pipe the poppy seed filling in several spots into the cheesecake filling and bake for 45-50 minutes. You want to keep the cheesecake pale, some color is fine, but if it gets too dark, cover it with some baking parchment and keep baking. When the sides of the cake are firm but the center is still wiggly, take it out of the oven and let it cool down on a wire rack. When cooled completely place in the fridge and cool for at least 3 hours, better overnight. Serve with some fresh berries or fruits.
Notes
Enjoy baking!
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