This poppyseed cheesecake is soft, fluffy, creamy, and full of rich flavor. With a light cottage cheese batter, ground poppy seeds, and a sweet lemon glaze on top, it makes a beautiful dessert for family gatherings, holidays, or weekend baking.
The best part is that the batter comes together quickly, making this a simple yet impressive cake that tastes heavenly with every bite.
Ingredients
For the Cake
- 6 eggs, separated into yolks and whites
- Sugar, as needed for the batter
- Cottage cheese, drained if too wet
- 100 ml milk, whole milk or plant-based milk
- Oil, for moisture
- Flour, for the cake batter
- 1 sachet baking powder, about 15 g
- Ground poppy seeds
- Pinch of salt
For the Lemon Glaze
- 350 g icing sugar
- Juice of 1 fresh lemon
Instructions
Step 1: Prepare the Ingredients
Before starting, allow all ingredients to come to room temperature. This helps the batter mix evenly and gives the cake a softer, fluffier texture.
Preheat your oven to 180°C using top and bottom heat. Grease a baking sheet with butter and dust it lightly with flour, or line it with baking paper.
Step 2: Beat the Egg Yolks and Sugar
Place the egg yolks and sugar in a large mixing bowl. Beat with a hand mixer on high speed for about 3 to 4 minutes, or until the mixture becomes pale, thick, and creamy.
This step helps create a light and airy cake texture.
Step 3: Add the Cottage Cheese and Liquids
Add the cottage cheese to the egg yolk mixture and mix until well combined.
Pour in the milk and oil, then continue mixing until the batter looks smooth and creamy.
Step 4: Add the Dry Ingredients and Poppy Seeds
In a separate bowl, combine the flour and baking powder.
Gradually add the dry mixture to the wet ingredients, mixing on low speed. Be careful not to overmix, as this can make the cake dense.
Add the ground poppy seeds and gently mix until evenly distributed throughout the batter.
Step 5: Beat the Egg Whites
In a clean, grease-free bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Using a spatula, gently fold the beaten egg whites into the batter. Fold slowly and carefully to keep as much air in the mixture as possible. This helps the cake bake up soft and fluffy.
Step 6: Bake the Cake
Pour the batter onto the prepared baking sheet and spread it evenly.
Bake in the preheated oven at 180°C for about 30 minutes, or until the cake is golden and set.
To check if it is ready, insert a skewer or toothpick into the center. If it comes out clean, the cake is done.
Step 7: Cool the Cake
Remove the cake from the oven and let it cool completely before adding the glaze.
This is important because a warm cake can cause the glaze to melt and run off too quickly.
Step 8: Make the Lemon Glaze
In a bowl, mix the icing sugar with freshly squeezed lemon juice until smooth.
If the glaze is too thick, add a few drops of lemon juice. If it is too thin, add a little more icing sugar.
Spread the glaze evenly over the cooled cake.
Serving Suggestions
Slice the cake into squares and serve with coffee, tea, or a glass of milk.
This poppyseed cheesecake is delicious on its own, but you can also serve it with fresh berries, whipped cream, or a dusting of extra icing sugar.
Baking Tips
Use room-temperature ingredients for a smoother batter.
Do not overmix after adding the flour, or the cake may become heavy.
Fold the egg whites gently to keep the cake light and airy.
Let the cake cool completely before glazing for the best finish.
Storage Instructions
Store leftover cake in an airtight container at room temperature for 1 to 2 days.
For longer storage, keep it in the refrigerator for up to 4 days. Let it sit at room temperature for a few minutes before serving.
Final Thoughts
This poppyseed cheesecake with lemon glaze is a simple, flavorful dessert with a soft texture and a bright citrus finish. The combination of creamy cottage cheese, nutty poppy seeds, and sweet lemon glaze makes every bite rich, fresh, and delicious.
