1 Lemon peel
20g lemon juice (from 1 large lemon)
80 g brown sugar
250 g cream cheese
250 g ricotta
2 eggs
20 g butter (melted)
¼ cup poppy seed

Kitchen equipment: 8 – 10 dariole moulds


  • Melt your butter in your mixing bowl at 2 min/50°C/ reverse/speed 2
  • Brush your dariole moulds inside with the melted butter
  • Take a spoon of poppy seed and cover the inside dariole by gently turning as to cover the bottom and the side with your seeds. Do this over a plate as you don’t want to waste your poppy seeds. Keep aside in your fridge
  • Rinse your TM bowl with 2 cups of water (2 sec/turbo)
  • Add your lemon peel and brown sugar
  • Grind 10 sec/speed 10 (or longer as you want the peel to flavor the sugar and you don’t want to have pieces of lemon peel)
  • Add the cream cheese, ricotta, lemon juice and eggs
  • Mix 3 min/70°C/speed 3
  • Slowly fill-up the dariole moulds as you don’t want the filling to mix with the cheese batter
  • Rinse your TM bowl with water 2 cups of water (2 sec/turbo)
  • Add 500 g of water
  • Load your Varoma with the dariole and cover them with cling-wrap or aluminium foil to prevent water droplets from mixing with the cheese cake
  • Steam 20 min/Varoma/speed 2
  • Cool down for about 20 to 30 min

Cook’s notes

  • Serve with a Thermomix made lemon curd (Basic Book page 288); my suggestion is to reduce the sugar to your liking; I did use 120 g and this was sweet enough. You may use fructose as well or any other type of sugar you like.

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Lemon and Poppy Seed Cheesecake