Recipe – Raspberry Poppy Seed Cheesecake Crumble

By Callie | August 9, 2019

I know it's my job, but lately, I have had so many new recipe ideas that are perfect for Blue Bird Poppy Seeds! It seems like every time I open Pinterest or walk through the aisles of my grocery store there is something that sticks out to me. I recently was headed to do some grocery shopping at my local health food store. As I pulled into the parking lot the most glorious sight was before me - a CHEESECAKE FOOD TRUCK! Whoever came up with this idea is a genius. I had to indulge, and as I savored every bite of my Raspberry Swirl cheesecake I couldn't help but wonder how much better Blue Bird Poppy Seeds would make this. I was on a mission at this point. I gathered my ingredients and away I went. I made the base a little bit thicker because come on, who doesn't enjoy a little more crust?! This recipe turned out so much better than I could have imagined. Creamy, juicy, and crunchy all at the same time. I hope you all enjoy this as much as I did. It didn't last very long - Happy Baking!


Raspberry Poppy Seed Cheesecake Crumble

470 grams all-purpose flour
70 grams brown sugar
70 grams granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
255 grams cold, unsalted butter
2 eggs
1 Tablespoon pure vanilla bean paste
4 Tablespoon Blue Bird Poppy Seeds™

Raspberry Cheesecake Filling

240 grams cream cheese
240 grams mascarpone cheese
100 grams granulated sugar
2 Tablespoons corn starch
2 eggs
1 Tablespoon pure vanilla bean paste
250 grams raspberries


55 grams powdered sugar
2 Tablespoons heavy whipping cream


Line a 9-inch springform pan with parchment paper and grease with butter and set aside. Preheat the oven to 350 degrees.

In a standing mixer, mix the flour, sugars, salt, and baking powder. Cut the cold butter into cubes and add it into the dry ingredients. Mix thoroughly until the mixture resembles coarse crumbs.

Add in the eggs, vanilla bean paste, and Blue Bird Poppy Seeds™. Work the cake mix until it looks similar to pea-sized crumbles. Take away 1/3 of the crumbles and set aside in the refrigerator.

Take the other 2/3 of the mixtures and press it into the bottom of the pre-greased springform pan. The crumb cake should come up the sides between 1.5-2 inches. Set the pan in the fridge with the reserved mixture.

To make the filling add the cream cheese, mascarpone, sugar, and corn starch and whip until it is light and fluffy. Add the eggs and vanilla, mixing until everything is just combined.

Remove the pan and mixture from the fridge. Spread half of the cheesecake filling in the top of the crust and sprinkle 3/4 of the raspberries on top. Pour the remaining cheesecake filling in and sprinkle the excess raspberries as well as the reserved crumb cake on top.

Bake at 350 degrees until the top is golden brown and the middle has set. Mine took close to 90 minutes. I recommend starting with 70 minutes and checking periodically from there.

Once baked, allow the cake to cool completely before diving in! While it is cooling, combine the heavy cream and powdered sugar and stir until a glaze forms. Drizzle on top before serving. Store covered in the refrigerator.


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