Baked Cheesecake with Poppy Seeds

Name: Baked Cheesecake with Poppy Seeds
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 10 slices
Cuisine: Eastern European-inspired
Ingredients: 500 g farmer cheese or well-drained quark; 100 g poppy seeds; 150 ml whole milk; 150 g granulated sugar; 3 whole large eggs; 100 g sour cream; 50 g unsalted butter, melted and cooled; 3 tbsp all-purpose flour; 1 tsp vanilla extract; 1 pinch fine salt; 1 tbsp butter, for greasing

A crustless farmer’s cheese cake with poppy seeds, sour cream and vanilla.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 35 minMakes 10 slices

Jump to Recipe

This baked farmer’s cheese cheesecake folds ground poppy seeds into a gently sweetened filling. The source uses a Ukrainian-style tvorog base without a crust; this version keeps that simple format and adds flour to help the cake set. Soak and grind the poppy seeds before mixing, and bake at a moderate temperature until the centre is just set. Chill fully for neat slices and a firmer texture. Pour hot milk over poppy seeds and stand 20 to 30 minutes. Drain very well, then grind to a coarse paste. Heat oven to 160°C (320°F). Grease a 20-cm springform pan and line its base with parchment. Blend farmer cheese until smooth. Beat in sugar, eggs, sour cream, melted butter, flour, vanilla and salt. Fold in ground poppy seeds.

How to tell when it is ready

Cool in the switched-off oven with door ajar for 30 minutes. Cool fully, then refrigerate at least 4 hours before slicing.

Tips

Pour hot milk over poppy seeds and stand 20 to 30 minutes.
Heat oven to 160°C (320°F).
Blend farmer cheese until smooth.
Pour mixture into prepared pan and level the surface.

Troubleshooting

If the centre is very loose, bake in 5-minute increments.
If the top cracks, cool gradually and cover with fruit when serving.

Substitutions

Use quark or well-drained ricotta instead of farmer cheese.
Use gluten-free flour blend for the small amount of flour.

Variations

Add lemon zest.
Fold in a small handful of raisins.

Serving suggestions

Serve with sour cream.
Add tart berry compote.
Dust with icing sugar.
Offer tea or coffee.

Make ahead

Prepare components ahead and store safely. Keep covered and refrigerated up to 4 days.

Storage

Keep covered and refrigerated up to 4 days.

Food safety

Keep the egg and dairy filling refrigerated after cooling and do not leave out longer than 2 hours.

Frequently asked questions

Can I make it ahead?

Yes. Chill overnight; the texture firms and slices more cleanly the next day.

How should I store baked cheesecake with poppy seeds?

Keep covered and refrigerated up to 4 days.

Serve with sour cream. Keep covered and refrigerated up to 4 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Baked Cheesecake with Poppy Seeds