Lemon Poppy seed Cheesecake

Updated: Jan 29

Lots of fresh lemon juice, smooth cream cheese, crunchy graham cracker crust and poppy seeds are the key ingredients for this tart lemon cheesecake recipe!

Heavy cream makes this cheesecake unbelievable creamy!

I could eat cheesecakes all year round! This lemon cheesecake for example was a Christmas Eve dessert for my family this year, but it would also be a perfect dessert for a summer party. I simply love the versatility of cheesecakes. This lemon cheesecake bursts with lemon flavor from fresh pressed lemon juice, lemon zest and lemon extract. Can you wish for more?

Lemon + Poppy seed = LOVE

Not only is this the perfect creamy lemon cheesecake recipe but it is spiced up with a poppy seed cream layer. In my opinion making a separate poppy seed layer gives you the most intensive flavors of both. If you want to save some preparation time or if you just want a hint of poppy seed flavor, it is totally ok to just sprinkle some poppy seeds in the cream cheese layer instead of making a poppy seed filling.

Read here my tips for a crackfree cheesecake every time!

Lemon Poppyseed Dream Cheesecake


For graham cracker crust:

3 cups (250g) graham cracker (20 sheets)

9 tbsp butter, melted

1/4 cup (50 g) sugar

For the poppyseed filling:

1 1/4 cup (300 ml) milk

2 tsp vanilla

1/4 cup (50 g) sugar

1/3 cup (40 g) corn starch

2/3 cups (180 g) sour cream

1 egg

1 1/2 cup (220 g) poppyseed

For the lemon cheesecake filling:

32 oz (900 g) cream cheese, softened

2 tbsp all-purpose flour

5 eggs

2/3 cup (120 g) sugar

1/2 cup (120 ml) heavy cream

1/3 cup (75 ml) lemon juice

1 tsp lemon extract

1 tsp vanilla extract

3 drops yellow food coloring, optional


Step 1: