a-new-pastoral-poppyseed-cheesecake

Poppy seed cheesecake

 

Serves 8

Preheat the oven to 350°f.

 

Poppy seed topping

Combine in a small saucepan and cook, stirring occasionally, until the mixture thickens and the currants become plump:

3/4 cup poppy seeds

2/3 cup currants

2/3 cup sugar

1/2 cup milk

1 tablespoon lemon juice

 

Topping crust

Combine in a food processor and pulse 4–5 times to form a crumbly, sandy texture:

6 tablespoons flour

6 tablespoons brown sugar

1/4 cup butter (1/2 stick), cold

Set aside in a small bowl and keep cool.

 

Crust

Combine in a food processor:

1 cup flour

3 tablespoons sugar

1/4 teaspoon salt

Mix briefly. Add:

1/2 cup butter, cold

Pulse carefully, until the mixture is a coarse crumble. Add:

1 egg yolk

Pulse once or twice to barely blend, keeping it crumbly.

Pat into a 9-inch spring form pan.

Bake until lightly brown, 10–12 minutes.

 

Filling

Combine in a food processor and beat until combined:

18 ounces cream cheese (or a mixture of cream cheese and ricotta)

1/2 cup sugar

1/2 teaspoon vanilla

Zest of one small lemon

Add one at a time and combine well:

3 eggs

Pour the filling into baked crust and cook at 350°f for about 30 minutes. The filling is done when the middle is firm, slightly raised, and cracked.

Spread the poppy seed topping over the warm cheesecake.

Top with topping crust and bake (or broil watching carefully) until browned and crisp, then cool to room temperature.

 

Slice into wedges and serve at room temperature or chilled.