Poppy Cheesecake Crumb Cake

Have you ever heard of the Poppy Cheesecake Crumb Cake?

Let me tell you, this dessert is an absolute game-changer!

Picture a luscious cheesecake filling on top of the delicate flavors of poppy seeds, nestled between layers of moist and buttery crumb cake.

The combination of textures and flavors is simply heavenly.

My simple step-by-step recipe will guide you in creating this tasty cake with ease and without any hassle.

One of the great things about this recipe is that the crust and topping are made from the same dough.

And fear not, making this dough is a breeze.

Just gather the usual ingredients and mix them thoroughly until you achieve a crumbly texture.

No need to roll out the dough, simply crumble it directly into the baking tin and press it firmly with a spatula or your fingers.

If you don’t have a special baking tin, a regular baking tray will do the trick.

With each bite, your taste buds will be enveloped in a symphony of creamy richness from the cheesecake and a delightful crunch from the crumb topping.

For a unique twist, I suggest adding a touch of vegetable oil to the ricotta filling.

This will result in an incredibly velvety and smooth texture.

To achieve the desired thickness, a little cornstarch or flour can be added to the filling, making it easier to work with.

Treat your loved ones and friends to this unparalleled pastry with poppy seeds and ricotta!

The Poppy Cheesecake Crumb Cake is a delightful indulgence for all lovers of creamy desserts.

The addition of pleasant citrus notes and a sprinkle of lemon zest for decoration adds a refreshing twist to this amazing cake.

While you can certainly make the poppy seed filling from scratch, it’s much simpler to purchase ready-made ones from any store.

With this shortcut, preparing this fragrant crumb cake becomes a breeze.

So why wait? Get ready to savor the irresistible flavors of this stunning dessert.

It’s a treat that will leave you wanting more!

how to cook Poppy Cheesecake Crumb Cake?

STEP 1

To start, preheat your oven to 175°C (350⁰F). In a medium bowl, combine flour, baking powder, and salt, and give it a good stir.

STEP 2

In a separate large bowl, crack open the eggs and add sugar. Use a mixer to beat them until they become a fluffy and pale mixture.

STEP 3

Next, gradually add half of the flour mixture to the egg-sugar mixture. Pour in the melted butter and then add the remaining half of the flour mixture. Mix everything together until it becomes crumbly, and then let it cool.

TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well! But keep in mind that margarine contains salt. So, you might want to reduce the amount of salt in the recipe. Just a little heads up!

STEP 4

While the dough is cooling, prepare the poppy seed filling according to the instructions on the package. Once it’s ready, let it cool as well.

TIPS: Looking for tips on how to make poppy seed filling from scratch? Well, here’s a simple recipe for you! Start by rinsing about 2/3 cup (100g) of edible poppy seeds. Then, pour some boiling water over them to steam, and once done, drain the water and let the seeds dry on a paper towel.

Next, transfer the poppy seeds to a medium-sized bowl and add around 1/4 cup (50g) of sugar. Give it a good stir. To achieve a smooth consistency, you can either grind the mixture in a mortar or use an immersion blender.

STEP 5

In another large bowl, place the ricotta and add vegetable oil and lemon juice. Use an immersion blender to blend everything until it becomes creamy.

TIPS: You can use cottage cheese instead of ricotta. But remember, the quality of your cottage cheese matters. Opt for a fatty, non-acidic, and not overly dried variety. This will ensure a velvety and tender texture for your filling. Trust me, it’s worth it!

TIPS: If you’re lacking an immersion blender, fear not. Simply rub the ricotta or cottage cheese through a fine sieve a couple of times until you achieve the desired consistency. Patience pays off!

TIPS: Make sure to use refined, deodorized vegetable oil. This will help prevent any strange smells or tastes from creeping into your treats.

STEP 6

Now, pour in the sugar and corn starch into the ricotta mass, and add the egg yolks. Mix everything thoroughly.

STEP 7

In a separate medium bowl, place the room temperature egg whites, add salt, and beat them with a mixer until they become fluffy.

TIPS: Remember to take the eggs out of the refrigerator in advance so that the egg whites can reach room temperature. Cold egg whites don’t whip well.

STEP 8

Carefully add the whipped whites into the ricotta-egg mixture and gently mix everything together.

STEP 9

Grease a 20cm x 20cm square baking tin and line it with parchment paper. Take 2/3 of the dough and press it firmly into the prepared tin.

STEP 10

Spread the poppy seed filling evenly onto the dough, and then spread the ricotta mass on top.

STEP 11

Finally, crumble the remaining dough onto the ricotta filling.

STEP 12

Place the tin with the dough into the preheated oven at 175°C (350⁰F) and bake it for 45-50 minutes, or until it turns a beautiful golden brown.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 13

Once it’s done, leave the cake in the tin for 5 minutes, then remove it and let it cool completely on a wire rack.

STEP 14

Once the cake has cooled, sprinkle it with powdered sugar and garnish it with lemon zest.

STEP 15

Now, it’s time to enjoy the deliciousness! Cut Poppy Cheesecake Crumb Cake into equal pieces and serve it alongside a warm cup of tea. Bon appétit!