Cookie base

  • 60 grams (2.1 ounces) butter
  • 400 grams (14.1 ounces) shortbread cookies
  • 70 milliliters (2.4 fluid ounces) orange juice
  • 100 grams (3.5 ounces) walnuts

Cheese layer

  • 800 grams (28.2 ounces) cream cheese
  • 60 grams (2.1 fluid ounces) heavy cream
  • 2 eggs
  • 60 grams (2.1 ounces) egg yolk
  • 2 grams (0.07 ounces) salt
  • 170 grams (6 ounces) sugar
  • 20 grams (0.7 ounces) cornstarch
  • 70 milliliters (2.4 fluid ounces) lemon juice
  • 2 tablespoons lemon zest
  • 20 grams (0.7 ounces) poppy seeds

The jelly

  • 200 grams (7 ounces) sea buckthorn puree
  • 200 milliliters (6.8 fluid ounces) orange juice
  • 3 grams (0.1 ounces) agar
  • 70 grams (2.5 ounces) sugar


  • Food Processor

    This will make crushing your shortbread cookies a breeze. If you don't have one, a sturdy ziplock bag and rolling pin can do the trick!

  • Springform Pan

    Ideal for cheesecake, ensures easy removal. Line the bottom with parchment paper for a cleaner lift.

  • Hand Mixer

    Perfect for achieving a smooth and creamy cheese layer. Whisk attachments can also double up to efficiently beat the eggs.

  • Baking Tray

    Place your springform pan on a baking tray to catch any drips during baking.

  • Saucepan

    Use this for making the jelly layer. Remember to stir constantly to prevent agar from sticking!


Step 1

1. Grind the cookies into crumbs and mix with melted butter and orange juice until smooth. Chop the walnuts and toast them in a dry frying pan until fragrant. Mix the nuts into the cookie base. Form the bottom and sides of the cheesecake base in a ring mold or multicooker bowl. Leave in the fridge while making the filling. Ensure the cookie base is well-compressed for stability.

Step 2

2. Combine the cream cheese, sugar, salt, and heavy cream until smooth. Add the eggs one at a time, followed by the egg yolk. Pour in the lemon juice. Divide the mixture in half; add poppy seeds to one half and lemon zest to the other. Pour the zest mixture over the prepared cookie base, then pour the poppy seed mixture on top. Bake in a preheated oven at 266°F (130°C) for 1.5 to 2 hours, until the middle is slightly wobbly. Open the oven door slightly and let the cheesecake cool completely inside. Once cooled, refrigerate overnight. Do not rush the cooling process; it helps the cheesecake set properly.

Step 3

3. In a saucepan, combine the orange juice, sea buckthorn puree, sugar, and agar. Bring to a boil over medium heat, stirring continuously. Cook for a couple of minutes, then remove from heat and let it cool to room temperature, stirring occasionally. Pour the jelly over the cheese layer at least 2 hours after the cheesecake has been refrigerated. Allow the jelly to cool slightly before pouring to avoid melting the cheesecake.

Step 4

4. The next morning, remove the cheesecake from the mold. Decorate as desired or cut and serve. Use a hot knife for clean cuts.


Elevate your dining experience with these serving suggestions! 🎉

For a refreshing summer twist, simply garnish your cheesecake with fresh citrus slices and a sprinkle of mint leaves. 🌿 This not only adds a burst of color but also enhances the zesty notes of the cheesecake.

If you’re planning a cozy winter treat, pair your cheesecake with a hot cup of spiced tea or mulled wine. 🍷 The warm, spiced notes will complement the tangy poppy seed layers beautifully.

Want to add a touch of elegance for a dinner party? 💫 Serve each slice with a drizzle of homemade berry coulis or a dollop of whipped cream. Top with some toasted nuts for an added crunch and a hint of sophistication.

Don't forget the kids! 🍊 Serve smaller slices with colorful, fruity toppings. This is not just delicious, but also visually appealing for the little ones!


Going Gluten-Free? 🍰 Substitute the shortbread cookies with gluten-free cookies or graham crackers. Ensure your baking ingredients are certified gluten-free to avoid any cross-contamination.

Crave a Vegan Version? 🌱 Swap the butter with coconut oil or vegan margarine, and replace the cream cheese with a plant-based alternative. Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) in place of regular eggs, and opt for plant-based cream. Agar is already a vegan option, so you're good to go for the jelly!


  • What is the easiest way to crush the cookies for the base?

    A food processor works best, but you can also place the cookies in a ziplock bag and crush them with a rolling pin. It's a great stress reliever!

  • How can I tell if my cheesecake is done?

    The center should still have a slight wobble. This will set as the cheesecake cools down.

  • Can I use a different juice for the jelly layer?

    Absolutely! Feel free to experiment with your favorite juices, like berry or pomegranate, to give a unique twist to your cheesecake.

  • Why does my jelly layer slide off when I cut the cheesecake?

    This usually happens if the jelly layer hasn’t set properly. Ensure it's fully cooled before slicing.

  • Can I prepare the cheesecake ahead of time?

    Yes, it's even better when made a day ahead! This allows the flavors to meld together beautifully.

  • How do I store leftovers?

    Store the cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze it for up to a month. Thaw overnight in the fridge before serving.

Nutrition facts

Poppy & lemon cheesecake with sea buckthorn jelly
Recipe Yield:12 servings
Calories:Approximately 350-400 calories per serving
Calories (Min - Max):350 - 400
Total Fat:23g
Saturated Fat:13g
Total Carbohydrate:30g
Total Sugars:18g