Cookie base

  • 120 grams (4.2 ounces) salted crackers
  • 80 grams (2.8 ounces or 5.6 tablespoons) butter
  • 35 grams (1.2 ounces or 0.25 cup) flour

Cheese mass

  • 600 grams (21.2 ounces or approximately 2.5 cups) cream cheese
  • 150 grams (5.3 ounces or 0.65 cups) heavy cream
  • 3 large eggs
  • 25 grams (0.88 ounces or 0.2 cups) starch
  • 100 grams (3.5 ounces or 0.5 cups) sugar
  • 80 grams (2.8 ounces or 0.6 cups) poppy seeds


  • Baking Ring

    Essential for maintaining the perfect round shape. Line it well with parchment paper to avoid sticking and easier transfer.

  • Blender

    This is crucial for achieving a smooth and creamy cheese mass; opt for a high-power model if you can.

  • Foil

    Wrap the baking ring tightly to ensure no leaks, keeping your cheesecake's base sturdy and intact.

  • Mixing Bowls

    Using a few large, medium, and small bowls helps keep your ingredients organized and your kitchen less messy.


Step 1

1. Preheat your oven to 248°F (120°C). Line a baking ring with parchment paper and wrap it tightly with foil in multiple layers. This will help prevent any leakage during baking.

Step 2

2. Grind the salted crackers into fine crumbs, then mix them with the flour and melted butter. Press this mixture into the baking ring to form the base and sides of your crust. Place the ring with the base in the freezer for 15-20 minutes to set. Using a food processor will make grinding the crackers quicker and easier.

Step 3

3. Pour boiling water over the poppy seeds and let them soak for 20 minutes, then drain the water. In a large bowl, combine all the remaining ingredients except the poppy seeds and whip using a blender until smooth. Divide the mixture into two equal parts; add the drained poppy seeds to one part and blend until combined. Soaking the poppy seeds helps to soften them and release their flavor.

Step 4

4. Take the base out from the freezer and pour alternating layers of the two cheese mixtures to create a zebra pattern on the crust. Bake in your preheated oven for about 2 hours, keeping a close eye to prevent over-browning. You can tap the baking tin gently on the counter to remove any air bubbles.

Step 5

5. Turn the oven off and let the cheesecake cool completely inside it. Once cooled, cover it and place it in the refrigerator for about 5-6 hours to fully stabilize before serving. Cooling the cheesecake slowly helps to prevent cracks from forming on the surface.


So, you’ve crafted your cheesecake masterpiece! Here are some **scrumptious** serving suggestions and creative ideas to elevate your cheesecake experience 🍰:

For a simple approach, sprinkle some ** powdered sugar ** on top and serve with a side of fresh **berries**. This will add a burst of color and freshness to each bite.

Feeling fancy? A drizzle of **chocolate ganache** or **caramel sauce** over the top will take your cheesecake to dessert utopia 😍. Add some edible gold leaf for that *wow factor*.

Hosting a party? Cut your cheesecake into bite-sized squares, place each piece in a mini cupcake liner, and top with a **whipped cream dollop** and a **mint leaf**. These cute morsels will be the star of your dessert table 🎉.

For an elevated twist, try pairing your cheesecake with a **light dessert wine** or **champagne** 🍾. The bubbly will complement the creaminess beautifully, making your dessert experience truly unforgettable.


Craving a **gluten-free** or **vegan** version of this delightful cheesecake? We've got you covered!

**Gluten-Free**: Swap out the salted crackers for **gluten-free* crackers, and use a **gluten-free* flour blend. Same delicious foundation, minus the gluten!

**Vegan**: Replace the **cream cheese** with a vegan cream cheese alternative, **heavy cream** with coconut cream, and use **flax eggs** instead of regular eggs (mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg). For the butter in the base, your good ol’ coconut oil or any other plant-based butter should do the trick 🌱.


  • How do I avoid cracks in my cheesecake?

    Ensure you bake it at the correct low temperature and avoid opening the oven frequently. Also, letting it cool slowly in the oven helps.

  • Can I use a springform pan instead of a baking ring?

    Yes, a springform pan works just as well; just make sure to wrap it tightly with foil to prevent leaks.

  • What type of cream cheese should I use?

    Stick with full-fat cream cheese for the best texture and flavor.

  • How do I know if my cheesecake is done?

    Gently shake the pan; the center should still have a slight jiggle. It will set completely while cooling.

  • Can I freeze my cheesecake?

    Absolutely! Cheesecake freezes well; just make sure it’s fully cooled and stabilized before wrapping it tightly in plastic and foil.

  • Can I add flavors to the cheese mass?

    Yes, feel free to get creative with extracts or zests (e.g., vanilla, lemon, or almond) to enhance or modify the base flavor.

Nutrition facts

Zebra poppy cheesecake
Recipe Yield:10 servings
Calories:Approximately 400 calories per serving
Calories (Min - Max):380 - 420
Total Fat:28g
Saturated Fat:17g
Total Carbohydrate:25g
Total Sugars:12g