Poppy seed cheesecake

Seromak – also known as poppy seed cheesecake – is one of my favourite flavour combinations. And since my husband absolutely loves poppy seeds in any form, I didn’t need much convincing to bake it. I must admit, this recipe is exceptional and has been tested many times. It’s a rich, moist, aromatic cake packed with dried fruit, and it can be made a few days ahead of the holidays. In fact, it tastes even better with time, making all the effort worthwhile. Highly recommended!

This recipe is for a large 32 × 36 cm tin. I baked half the quantity in a 24 cm square tin.

Ingredients for the shortcrust base:

• 1½ cups plain flour
• ½ cup icing sugar
• 125 g butter, cold and diced
• 1 egg yolk (from a large egg)

Combine all ingredients and quickly knead into a dough (or use a food processor). Wrap in cling film and chill for 1 hour.

Press the chilled dough into a lined 32 × 36 cm baking tin. Prick with a fork and blind bake at 190°C for 15–20 minutes, until lightly golden.

Ingredients for the poppy seed layer:

• 4⅔ cups poppy seeds
• 1¼ cups caster sugar
• 100 g raisins
• 100 g walnuts, chopped
• 4 large eggs, separated
• 2 tablespoons breadcrumbs
• 2 teaspoons almond extract

All ingredients should be at room temperature.

Prepare the poppy seeds by soaking in boiling water, draining, and grinding twice (or use ready-ground poppy seeds for convenience).

Beat the egg yolks with sugar until pale and fluffy. Add the poppy seeds, raisins, walnuts, almond extract, and breadcrumbs. Mix well. Whisk the egg whites until stiff peaks form, then gently fold into the poppy seed mixture just before baking.

Ingredients for the cheesecake layer:

• 1200 g full-fat or medium-fat cream cheese (or well-ground curd cheese)
• 1–1½ cups caster sugar
• 150 g butter, at room temperature
• 5 large eggs, separated
• 2 tablespoons potato starch
• ½ cup candied orange peel

All ingredients should be at room temperature.

Cream the butter, sugar, and egg yolks until light and fluffy. Gradually add the cheese, mixing continuously. Add the starch and candied peel, and mix until combined. Whisk the egg whites until stiff, then gently fold into the cheesecake mixture.

Assembly:

Spread the poppy seed mixture over the pre-baked base and level it. Pour the cheesecake mixture on top.

Bake at 175°C for about 60 minutes. Towards the end, you can cover loosely with foil to prevent over-browning and keep the cheesecake pale. Remove from the oven, cool completely, then chill in the fridge for several hours or preferably overnight.

Decorate as desired – with chocolate glaze, icing, or chopped nuts.

Enjoy!