Recipes for Ms Sweet Cuppin Cakes: Poppy Seed Cheesecake

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Glad to see you stop by! This is a collection of recipes I have developed, received from friends or was inspired by and altered somehow. While I try to post all food photos I just cannot help but share some of my Vintage clippings with you from my Gran's recipe drawer, my great Gran's tin and of course my Mum's treasure trove of her Gran's lovely publications all kept so prim, not to mention the cache my Mum also had and even mine too! They are all regularly used recipes, loved by my family, friends, and now you my treasured readers Enjoy!

Wednesday, September 28, 2011

Poppy Seed Cheesecake

This is quite a delightful little cheesecake, will certainly be a new go to!
Poppy Seed Cheesecake
Adapted from John Pawson and Annie Bell's, Living and Eating.

Serves 6-8
Base:
2 TBLS softened unsalted butter
1/2 cup white bread crumbs
1 tsp sugar

Filling:
1/2 cup golden raisins
4 TBLS lemon, or any flavored vodka
1 1/2 lbs cream cheese
1 cup sugar
2 medium eggs
1 1/2 cups heavy cream
1/3 cup flour, sifted
1 1/2 tsp vanilla extract
1 - 2 TBLS poppy seeds

Place raisins in a bowl and pour vodka over them. Soak overnight.

Preheat oven to 375. To prepare base, grease an 8" spring form pan, using all of the butter.
Mix bread crumbs and sugar and press into the sides and base of the pan.

To make the filling, blend cream cheese and sugar in food processor. Beat in eggs and heavy cream, carefully fold in flour and vanilla extract. Mix in raisins and residual soaking liquor. Carefully pour mixture into prepared cake pan. Dust surface with poppy seeds so it is lightly covered in a thin layer. Bake for 45 minutes - until just puffy around the sides. It should be wobbly in the center. Turn off oven and open door slightly. Cool in oven for one hour. Serve at room temperature.