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Home | Recipes | Lemon Poppy Seed Bread Cheesecake with Brown Butter-Almond Streusel
Dessert

Lemon Poppy Seed Bread Cheesecake with Brown Butter-Almond Streusel

Easy thaw-and-serve cheesecake with a fruity, crunchy topping.

  • Sysco Culinary Team
  • Houston, TX
  • Servings

    14

Email article

The versatile Sysco Imperial Lemon Poppy Seed Bread Cheesecake is baked in a graham cracker crust and topped with real whipped cream and lemon poppy seed crumbles. Here, it is topped with fresh blueberries and Brown Butter-Almond Streusel for a delightful presentation.

Ingredients

Brown Butter-Almond Streusel

Blueberry Whipped Cream

For Serving

Your items have been added.

Directions

For the Brown Butter-Almond Streusel

  1. Cook butter in a saucepan over medium heat until golden brown; remove from heat and cool slightly.
  2. Toss flour, almonds, brown sugar, cinnamon, salt, and brown butter in a bowl until large crumbs form; refrigerate 30 minutes.
  3. Spread almond mixture on a sheet tray; bake at 350°F until golden brown, about 20 minutes. Cool completely.
  4. Store in an airtight container up to 6 days. Makes about 3½ cups.

For the Blueberry Whipped Cream

  1. Beat cream, preserves, and vanilla extract with mixer on medium-high speed until soft peaks form, about 2 minutes.
  2. Refrigerate in an airtight container up to 2 days. Makes about 2½ cups.

For Serving

  1. Garnish 1 slice cheesecake with a portion of Brown Butter-Almond Streusel, Blueberry Whipped Cream, blueberries, and a mint sprig.

Ingredient availability varies by location*

Lemon Poppy Seed Bread Cheesecake With Brown Butter-Almond Streusel
Email article

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