How To make Almond Poppyseed Cheesecake

Poppy Seed Cheesecake - Seromak - Christmas Menu Recipe #63

This time it is combination between cheesecake and poppy seed cake. I hope you enjoy!

For this recipe you will need to prepare Poppy Seed Filling first and the recipe you can find here:

Printable recipe with all ingredients and instructions you can find at:

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Name of the track: Oh X Mas

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Ingredients:

For the crust:


150 grams of cookies
4 tbs melted butter 55 grams
For the cheese layer:

700 grams ricotta cheese
1/2 cup of sugar
1/4 cup of butter
3 eggs
2 tbs of corn starch
2 tsp vanilla extract
For the poppy seed layer:

Poppy Seed filling around 800 gram
2 eggs
2 tbs of sugar
Instructions:

Prepare your cookie crust. Spray your spring cake pan with a non stick spray and line the bottom with a parchment paper.
Place your cookies in a zip lock bag and smash them until small crumbs.
Transfer into a mixing bowl and add melted butter. Stir and transfer to spring form baking pan.
Using back of a spoon or your fingers spread the cookie crumbs on the bottom of the pan and press firmly.
Bake in preheated oven to 180 degrees Celsius for 10 minutes.
Separate your eggs. Beat the whites until stiff peaks and set aside.
Add sugar to your egg yolks and beat until pale yellow and fluffy. Add the egg yolks to the poppy seed filling and stir. When all is well incorporated add the egg whites and fold it. spread the filling evenly over your baked crust.
Separate your eggs. Beat the egg whites until stiff peaks.
Add your room temperature butter to your stand mixed and beat it for around 30 seconds then add sugar and beat some more.
Add egg yolks one at a time beating for around 30 seconds after each addition. Add vanilla extract and mix for 30 seconds then add the cheese a spoon at a time.
Add corn starch and mix for 15 seconds. Add the egg whites in two steps, folding in gently.
Spread the cheese layer over the poppy seed layer and smooth out the surface.
Cover with aluminium foil to keep it very light coloured and bake in preheated oven to 170 degrees Celsius for one hour.
Turn off the oven and let it cool slowly with a door a bit open.
Sprinkle with icing sugar just before serving.
Enjoy!

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My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!

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Keto Lemon Poppy Seed Cake

Pan size: two 6-inch (15 cm) round pans

INGREDIENTS
3 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
3 tablespoons (45mL) lemon juice
zest of 1 large lemon
⅓ cup (80mL) melted salted butter
⅔ cup (190g) plain Greek yogurt
2 cups (200g) blanched almond flour
½ cup (100g) granulated erythritol
2 teaspoons (8g) baking powder
1 tablespoon (10g) poppy seeds

½ cup (115g) softened salted butter
4 ounces (115g) softened cream cheese
1 tablespoon (15mL) lemon juice
½ cup (100g) powdered erythritol

-Bake at 330°F (166°C) for 30-40 minutes or until toothpick is clean when inserted. Remove the cake from the pan and let it cool completely.
-Refrigerate for 30 minutes before serving.


Yields 8 servings (macros per serving)
NET CARBS: 4.0g
FIBER: 4.0g
PROTEIN: 11.6g
FAT: 39.1g
CALORIES: 411

As an amazon affiliate I earn from qualifying purchases.
#ketoserts #KetoLemonCake #KetoLemonPoppySeedCake


Pastel de semillas de amapola y limón
Tamaño del molde: dos moldes redondos de 15 cm (6 pulgadas)
INGREDIENTES
3 huevos grandes a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
3 cucharadas (45 ml) de jugo de limón
ralladura de 1 limón grande
⅓ taza (80 ml) de mantequilla salada derretida
⅔ taza (190 g) de yogur griego natural
2 tazas (200 g) de harina de almendras blanqueadas
½ taza (100 g) de eritritol granulado
2 cucharaditas (8 g) polvo de hornear
1 cucharada (10 g) de semillas de amapola

½ taza (115 g) de mantequilla salada ablandada
4 onzas (115 g) de queso crema ablandado
1 cucharada (15 ml) de jugo de limón
½ taza (100 g) de eritritol en polvo

-Hornee a 330°F (166°C) durante 30-40 minutos o hasta que el palillo esté limpio cuando lo inserte. Retire la torta del molde y deje que se enfríe por completo.
-Refrigerar por 30 minutos antes de servir.


Rinde 8 porciones (macros por porción)
CARBOHIDRATOS NETOS: 4.0g
FIBRA: 4.0g
PROTEÍNA: 11,6g
GRASA: 39.1g
CALORÍAS: 411


Torta Di Semi Di Papavero Al Limone
Dimensioni della padella: due padelle rotonde da 6 pollici (15 cm).
INGREDIENTI
3 uova grandi a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
3 cucchiai (45 ml) di succo di limone
scorza di 1 limone grande
⅓ tazza (80 ml) di burro salato fuso
⅔ tazza (190 g) di yogurt greco bianco
2 tazze (200 g) di farina di mandorle sbollentate
½ tazza (100 g) di eritritolo granulato
2 cucchiaini (8 g) di lievito in polvere
1 cucchiaio (10 g) di semi di papavero

½ tazza (115 g) di burro salato ammorbidito
4 once (115 g) di formaggio cremoso ammorbidito
1 cucchiaio (15 ml) di succo di limone
½ tazza (100 g) di eritritolo in polvere

- Cuocere a 166°C (330°F) per 30-40 minuti o fino a quando lo stuzzicadenti non è pulito una volta inserito. Togliere la torta dalla teglia e lasciarla raffreddare completamente.
-Conservare in frigorifero per 30 minuti prima di servire.


Resa 8 porzioni (macro per porzione)
CARBOIDRATI NETTI: 4,0 g
FIBRA: 4,0 g
PROTEINE: 11,6 g
GRASSO: 39,1 g
CALORIE: 411


Gâteau au citron et aux graines de pavot
Taille du moule : deux moules ronds de 6 pouces (15 cm)
INGRÉDIENTS
3 gros œufs à température ambiante
1 cuillère à thé (5mL) d'extrait de vanille
3 cuillères à soupe (45mL) de jus de citron
le zeste d'1 gros citron
⅓ tasse (80 ml) de beurre salé fondu
⅔ tasse (190 g) de yogourt grec nature
2 tasses (200 g) de farine d'amande blanchie
½ tasse (100 g) d'érythritol granulé
2 cuillères à café (8 g) de levure chimique
1 cuillère à soupe (10 g) de graines de pavot

½ tasse (115g) de beurre salé ramolli
4 onces (115g) de fromage à la crème ramolli
1 cuillère à soupe (15mL) de jus de citron
½ tasse (100 g) d'érythritol en poudre

-Cuire à 330°F (166°C) pendant 30 à 40 minutes ou jusqu'à ce qu'un cure-dent soit propre lorsqu'il est inséré. Retirez le gâteau du moule et laissez-le refroidir complètement.
-Réfrigérer 30 minutes avant de servir.


Donne 8 portions (macros par portion)
GLUCIDES NETS : 4,0 g
FIBRE : 4,0 g
PROTÉINES : 11,6 g
GRAISSE : 39,1 g
CALORIES : 411


كعكة بذور الخشخاش بالليمون
حجم المقلاة: صحنين دائريين مقاس 6 بوصات (15 سم)
مكونات
3 بيضات كبيرة في درجة حرارة الغرفة
1 ملعقة صغيرة (5 مل) خلاصة الفانيليا
3 ملاعق كبيرة (45 مل) عصير ليمون
قشر حبة ليمون كبيرة
نصف كوب (80 مل) زبدة مملحة مذابة
نصف كوب (190 جم) زبادي يوناني عادي
2 كوب (200 جم) دقيق لوز مقشر
نصف كوب (100 جم) إريثريتول محبب
ملعقتان صغيرتان (8 جرام) من مسحوق الخبز
1 ملعقة كبيرة (10 جم) بذور الخشخاش

نصف كوب (115 جم) زبدة مملحة طرية
4 أونصات (115 جرام) جبنة كريمية طرية
1 ملعقة كبيرة (15 مل) عصير ليمون
نصف كوب (100 جم) مسحوق إريثريتول

- يُخبز على درجة حرارة 330 فهرنهايت (166 درجة مئوية) لمدة 30-40 دقيقة أو حتى يصبح عود الأسنان نظيفًا عند إدخاله. أخرجي الكيك من المقلاة واتركيها تبرد تمامًا.
- يُترك في الثلاجة لمدة 30 دقيقة قبل التقديم.


ينتج 8 حصص (وحدات ماكرو لكل وجبة)
صافي الكربوهيدرات: 4.0g
الألياف: 4.0 جرام
البروتين: 11.6 جرام
الدهون: 39.1 جرام
السعرات الحرارية: 411

Maková torta | poppy seed cake | recept | videorecept | video recipe

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Recipe:
4 egg yolks
140 g sugar
40 flour
175 g ground poppy seeds
1 tsp cinnamon
1 1/2 tsp baking powder
50 ml milk
+ 4 egg whites

Frosting:
250 g mascarpone
150 g white chocolate
100 ml heavy cream
vanilla
+ cherry jam