Lemon-poppy seed cheesecake with almond crumb
Let the gelatin swell in cold water. Beat the cream cheese with the condensed milk, lemon juice and lemon zest until smooth. Taste and if the cream seems a little too sweet, add more condensed milk. Squeeze out the gelatin and carefully dissolve it in a saucepan.
Ingredients · Servings For about 6
- 80 g plain wheat flour
- 20 g almond flour
- 75 g caster sugar
- 60g butter
- 100 g sliced almonds
- 2 slices gelatin
- 480 g cream cheese
- 200 g condensed milk
- 60 ml lemon juice
- 200 g whipping cream
- 2 tbsp whole poppy seeds
- 4 tbsp lemon curd
Method · 45 min
- Preheat the oven to 160 °C. Line a baking sheet with baking paper. Use your fingers to work the crumb mixture from the plain and almond flour, caster sugar and cooled butter, mix with the almond slices, pour onto the prepared baking sheet and bake until golden brown, about 15 minutes. Let cool completely.
- Let the gelatin swell in cold water. Beat the cream cheese with the condensed milk, lemon juice and lemon zest until smooth. Taste and if the cream seems a little too sweet, add more condensed milk. Squeeze out the gelatin and carefully dissolve it in a saucepan. Add a spoonful of the prepared cream, mix well, return it to the bowl with the rest of the cream and mix thoroughly. Carefully fold in the whipped cream and poppy seeds with a spatula.
- Spread the almond crumbs on the bottom of the glasses and spoon the cheesecake on top. Repeat once more. Refrigerate for at least an hour. Garnish with lemon cream and fresh raspberries before serving.