Lemon Poppyseed Cheesecake

lemon poppyseed cheesecake
Cooking Method
Difficulty Intermediate
Prep Time: 25 min Cook Time: 30 min Rest Time: 5 min Total Time: 1 hr
Servings 4
Best Season Suitable throughout the year
  • 1 cup graham cracker crumbs
  • 1 cup sugar
  • 3 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, at room temperature
  • 1/4 cup all-purpose flour
  • 4 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup poppyseeds
  1. Preheat your oven to 350°F.

  2. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter.

  3. Press the crumb mixture into the bottom of a 9-inch springform pan.

  4. In a large mixing bowl, beat the cream cheese until smooth.

  5. Gradually add the sugar and flour, beating until well combined.

  6. Add the eggs, one at a time, beating well after each addition.

  7. Stir in the lemon juice, lemon zest, and poppyseeds.

  8. Pour the mixture into the prepared pan.

  9. Bake for 45-50 minutes, or until the center is set.

  10. Allow the cheesecake to cool to room temperature before slicing and serving.


  • For best results, be sure to use room-temperature cream cheese.
  • Use freshly squeezed lemon juice for the best flavor.
  • If you don't have a springform pan, you can use a regular cake pan lined with parchment paper.