• Cooking Time:
  • Servings: 16
  • Preparation Time: 60


  • -Base
  • 3 large eggs
  • 100 g caster sugar
  • 120 g butter, very soft
  • 120 g poppy seeds, grounded
  • 3 tbs biscuit crumbs (or bread crumbs)
  • -Cheese layer
  • 450 g Ricotta cheese
  • 1 cup sour cream
  • 120 g caster sugar
  • 1 teas vanilla essence
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 4 large eggs
  • 3 tbs flour
  • -Cherry topping
  • 1 cup sour cherries (caned)
  • 1 cup cherry juice (from can)
  • 1,5 tbs corn flour (or other starch)


  • Preheat oven to 170*C. Prepare a cake tin (22 cm).
  • Beat eggs with sugar until pale and fluffy. Add butter, mix well then fold in crumbs and poppy seeds. Bake 5-6 minutes.
  • Meanwhile, beat all ingredients for cheese layer with a mixer. Pour over poppy seed base and bake for another 40 minutes. Take it out and let cool.(While stil warm, push edges down to level the surface.)
  • Mix some cherry 'juice' with corn flour, add the rest of juice and boil until thick (Microwave is OK). Add cherries, mix well and top the cake.
  • Let it cool/rest for 1 hour before slicing.


I got this recipe from an old Austrian lady, whos mother was Swis.

Categories: Cheesecake 

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