Cherry Cheesecake with Poppy Seed Layer and Butter Crumble

This delicious cherry cheesecake combines the sweetness of cherries, the richness of a creamy cheesecake filling, and the texture of a poppy seed layer, all topped with buttery crumbles. It’s a dessert that is both comforting and indulgent, with multiple layers of flavor and texture. The poppy seed layer adds a nutty depth, while the tart cherries provide a burst of freshness, perfectly balanced by the sweet crumble topping. Whether you’re serving it at a gathering or enjoying it as an everyday treat, this cake is sure to impress.

Why You’ll Love This Recipe

This recipe is a delightful combination of textures and flavors that create a truly indulgent dessert. The creamy cheesecake filling is rich yet light, while the poppy seed layer adds a unique and slightly nutty flavor that pairs beautifully with the tart cherries. The buttery crumble on top adds a satisfying crunch to each bite. The base of the cake is firm and slightly crispy, creating a perfect foundation for the soft, creamy layers above. If you love cheesecakes with a twist, this cherry cheesecake with poppy seed and crumble layers will quickly become a favorite.

The Perfect Occasion

This cherry cheesecake is perfect for a wide variety of occasions. Its unique layers and flavors make it a show-stopping dessert for family gatherings, celebrations, or holiday dinners. It’s also a wonderful dessert to bring to potlucks, as it travels well and can be made ahead of time. The cake is best served after being chilled for several hours or overnight, making it a great make-ahead dessert. Whether you’re looking for a special cake to serve guests or a comforting dessert to enjoy with your family, this cheesecake is an ideal choice.

Decoration Tips

To enhance the presentation of your cheesecake, you can keep things simple yet elegant. After the cake has cooled completely, lightly dust the top with powdered sugar to give it a soft, delicate finish. You could also garnish with a few extra cherries on top for a pop of color. For an even more festive look, drizzle a little melted white chocolate over the crumble topping. If serving for a special occasion, consider presenting the cheesecake on a cake stand and slicing it into neat, even pieces for an impressive display.

Ingredients:

For the Crumble:

• 85g butter
• 130g all-purpose flour
• 50g sugar
• 1 tsp vanilla sugar

For the Base:

• 80g butter
• 125g all-purpose flour
• 50g sugar
• 1 tsp vanilla sugar
• 1 tsp baking powder

For the Poppy Seed Layer:

• 180g poppy seeds, ground
• 90g sugar
• 420ml milk
• 60g durum wheat semolina
• 60g butter
• 1 large egg

For the Cheesecake Filling:

• 500g curd cheese or low-fat quark
• 110ml heavy cream
• 1 tsp vanilla sugar
• 100g sugar
• 1 pack vanilla pudding powder (or 1 tbsp cornstarch and 1 tsp vanilla extract)
• 2 large eggs

Other:

• 1 jar of cherries (drained weight: 380g)
• 6 tbsp cinnamon sugar for sprinkling
• Powdered sugar for dusting

Instructions:

1. Prepare the Crumble: Preheat the oven to 180°C (350°F) and line a 26cm (10-inch) springform pan with parchment paper. In a bowl, combine the butter, flour, sugar, and vanilla sugar. Knead the mixture until it forms crumbly pieces. Set aside.
2. Make the Base: In another bowl, combine the butter, flour, sugar, vanilla sugar, and baking powder. Knead until the dough comes together. Press the dough evenly into the bottom of the prepared pan, creating a slight edge around the sides. Prick the base several times with a fork and set aside.
3. Prepare the Poppy Seed Layer: In a saucepan, combine the milk, sugar, semolina, and butter. Stir over medium heat until the mixture thickens. Remove from heat and let it cool slightly. Stir in the ground poppy seeds and egg. Spread the poppy seed mixture evenly over the base.
4. Make the Cheesecake Filling: In a large bowl, whisk together the curd cheese (or quark), heavy cream, sugar, vanilla sugar, eggs, and vanilla pudding powder (or cornstarch). Mix until smooth and well combined. Pour the cheesecake mixture over the poppy seed layer.
5. Add the Cherries and Crumble: Evenly distribute the drained cherries over the cheesecake filling. Sprinkle the prepared crumble mixture on top of the cherries.
6. Bake: Bake the cheesecake on the second rack from the bottom for about 40 to 45 minutes, or until the top is golden and the filling is set. After baking, let the cake cool completely in the pan.
7. Chill: Once the cheesecake has cooled, transfer it to the refrigerator and chill for at least 6 hours or overnight. This allows the flavors to meld and the texture to firm up.
8. Serve: After chilling, remove the cheesecake from the pan and dust with powdered sugar. Slice into pieces and enjoy.

Enjoy!