RECIPES BAKING CAKES

Mouth-Watering Poppy Seed and Blueberry Cheesecake

Mouth-Watering Poppy Seed and Blueberry Cheesecake

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 11
Difficulty Medium

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Ingredients

  • 1 Packet Marie Biscuits (250g)
  • 250 g Cream Cheese full fat
  • 150 g Butter
  • 1/4 cups Icing Sugar (Sifted)
  • 1 tsp Vanilla Extract
  • 2 tbsp Poppy Seeds
  • 1 cup Blueberries
  • 1/4 cups Water
  • 1/3 cups White Sugar
  • 1/4 cups Lemon Juice
  • 1 Thickened Cream 30ml

Nutrition Information

Qty per
106g serve
Qty per
100g
Energy 1255.7466666667kcalcal 1184.8199853535kcalcal
Protein 2.4478613569322gg 2.3096020352308gg
Fat (total) 118.84577433628gg 112.13316534792gg
 - saturated 91.091460176991gg 85.946461477947gg
Carbohydrate 39.570243362832gg 37.335249542038gg
 - sugars 31.681076696165gg 29.891676262037gg
Dietary Fibre 1.1291666666667gg 1.0653894364003gg
Sodium 200.53mgmg 189.2037287215mgmg

Nutritional information does not include the following ingredients: White sugar, Lemon juice

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This delectable Poppy Seed and Blueberry Cheesecake is definitely a summer favourite! The addition of poppy seeds provides a wonderful depth of flavour to your regular cheesecake – sure to impress anyone lucky enough to try some!

 

Poppy-Seed-and-Blueberry-Cheesecake

Method

  1. With soft butter, grease a 23cm spring-form cake tin.

  2. In a food processor, blend the biscuits until they are fine crumbs. Mix the melted butter through the biscuits and then press into the greased spring-form pan. Refrigerate for 15 minutes.

  3. While the base is chilling, mix together the cream cheese, icing sugar, vanilla extract, and poppy seeds until well combined. In a separate bowl, whip the cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.

  4. Pour the cheesecake filling over the chilled base and smooth out with the back of a spoon.

  5. To make the blueberry topping, combine the blueberries, water, sugar, and lemon juice in a saucepan over a medium heat. Slowly bring to the boil and let the mixture simmer for about 10 minutes, stirring occasionally. When it starts to slightly thicken it will be ready. Let it cool for about 10 minutes and then pour over the cheesecake.

  6. Refrigerate for at least 3 hours. Serve cold and enjoy!

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Cherie Bobbins

Cherie Bobbins creates an authentic account of motherhood from the front-lines with a central theme of empowering other mothers through Cherie's first...Read More hand experiences. Her aim for every piece of content created is to serve someone, sparking them to exclaim, "OMG, Cherie Bobbins totally gets me, it's exactly what I needed and I am not alone!" Residing in Melbourne, experiencing four seasons in one day, Cherie has had an overflowing, clean basket of laundry on rotation since January 2015. Cherie is a life hacker, professional laundry dodger and mother of two. Read Less

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