Lemon Poppy Seed Crustless Cheesecake is a sweet and tart FLUFFY cheesecake made with lemon extract and poppy seeds. No crust means less work!
Sometimes a girl just needs her Mom! I’m 30, and I still need her every day. We live about three hours apart, and talk weekly. Visits are sparse. Things change when you have kids. I feel like I understand and appreciate my Mom so much more, but we talk less. When we do see each other, we’re fawning over my son (which is great!), and typically entertaining other family members who want to see him. It just feels like there isn’t as much time to talk, one on one. I miss shopping together, grabbing lunch, or just putting around town with her! Lately, thoughts about my Mom have been influencing my recipes! This Lemon Poppy Seed Crustless Cheesecake was made with her specifically in mind. OH! And it’s has no crust, because good desserts should also be simple!
My Mom loves poppy seeds. LOVES them! So much so, that she’ll ask restaurants if they have poppy seed salad dressing when it’s clearly not listed on their menu. That’s dedication, folks. Working them into this cheesecake was a breeze, and added a special twist to a very classic dessert. And a total BONUS, this crustless cheesecake is freezer friendly, which allowed me to save a bit for her next visit!
This poppy seed cheesecake is simple in ingredients, but the technique does require some of your special attention. I used a 10” Springform pan. If you have a 9”, go ahead and use it, but don’t overfill the pan! It should only be about 3/4 full at most. You will have some extra batter that can be baked in a smaller dish if desired. If you care about having a flat, uniform top to the cheesecake, I would recommend using a water bath. This technique nestles your filled springform pan in a shallow bath of hot water to help evenly distribute heat throughout the baking process. You can use a roasting pan or one of those disposable aluminum pans. If you don’t care about your cheesecake having cracks in it, proceed sans water bath! It will still taste delicious, and will be a bit easier to make.
- 5 (8-ounce) blocks cream cheese (at room temperature)
- 6 large eggs
- 1⅓ cups granulated sugar
- ¼ teaspoon salt
- 1 tsp lemon extract
- 1/2 tsp vanilla extract
- 1 pint sour cream (low-fat is fine)
- pinch nutmeg
- 3 tbsp poppyseeds
- Preheat oven to 400F.
- Spray a 10'' Springform pan with cooking spray.
- Fill roasting pan 1/4 full with HOT water. Put greased Springform pan in water bath. Wait for a few minutes to see if your Springform pan is watertight. If there are leaks, wrap the bottom of your Springform pan in aluminum foil, and test again. I had to do this!
- Add one block of cream cheese to a large mixing bowl, and beat until creamy. Make sure your cream cheese is room temperature.
- Add remaining cream cheese bricks one at a time, and beat in between each addition until there are no lumps.
- Add eggs one at a time, mixing briefly in between each addition.
- Add sugar, salt, lemon extract, vanilla extract, sour cream and nutmeg, mixing briefly between each addition.
- Once all ingredients except poppy seeds are added, beat the batter slowly for about 7 minutes.
- Place batter in greased Springform pan and bake for 10 minutes at 400F.
- Lower the temperature to 375F and bake for an additional 50 minutes. DO NOT OPEN THE OVEN.
- After 50 minutes, turn off the oven and allow the cheesecake to cool a bit with the oven door open. Bringing its temperature down gradually will help reduce cracks in the surface and allow the middle to set properly.
- Remove the cheesecake and let it finish cooling on a wire rack. Once cooled, place in refrigerator before slicing.
- Store uneaten cake in refrigerator. Cheesecake can be frozen for up to a month.