Vodka, Sultana and Poppy Seed Cheesecake

A classic Baltic-inspired poppy seed cheesecake featuring vodka-soaked sultanas, a charcoal cracker base, and creamy ricotta topping.

Baking Vegetarian Dessert Cheesecake Alcoholic

Estimated Nutrition

Calories

561

kcal / serving

6732.5 kcal total

Carbs

42.2g

per serving

506.5 g total

Fat

35.2g

per serving

421.8 g total

Protein

15.2g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Icing Sugar

150

Sugar

Dairy

150

Butter

Melted

750

Ricotta Cheese

400

Cream Cheese

piece

Egg

Free-range

piece

Whipped Cream

Mixed with a shot of vodka for serving

Fruits

100

Sultana

GrainsCereals

225

Charcoal Crackers

Crushed

Liquids

100

Lemon Vodka

NutsSeeds

piece

Vanilla Pod

Seeds scraped out

Poppy Seeds

Method

Soak the sultanas in the lemon vodka overnight.

Crush the crackers into a bowl and mix with melted butter and icing sugar.

Press the cracker mixture into the base of a 23cm spring-form cake tin.

Preheat the oven to 180°C.

Blend ricotta, cream cheese, eggs, sugar, and vanilla seeds in a food processor until smooth.

Drain the sultanas and stir them into the cheese mixture in a clean bowl.

Spoon the mixture onto the base and cover the top with poppy seeds.

Bake for one hour until the surface is slightly wobbly in the center.

Cool the cheesecake and serve with vodka-infused whipped cream.