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Poppy Seed Citrus Cheesecake

 Poppy Seed Citrus Cheesecake
When I have time to spend in the kitchen, I like making desserts that are sure to please. This cheesecake fills the bill. The citrus glaze is a perfect topping.
12-14 ServingsPrep: 45 min. Bake: 45 min. + chilling

Ingredients

  • 3/4 cup graham cracker crumbs (about 12 squares)
  • 3/4 cup ground almonds
  • 1 tablespoon sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3/4 cup heavy whipping cream
  • 1/4 cup orange juice
  • 3 tablespoons all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 teaspoon grated orange peel
  • 4 eggs, beaten
  • GLAZE:
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup lemon juice
  • 2 tablespoons orange juice
  • 2 tablespoons butter
  • 1 teaspoon grated orange peel
  • 1 teaspoon grated lemon peel

Directions

  • In a bowl, combine cracker crumbs, almonds and sugar; stir in butter.
  • Press onto the bottom and 1 in. up the sides of a greased 9-in.

2 of 2

Poppy Seed Citrus Cheesecake (continued)

Directions (continued)

  • springform pan. Place pan on a baking sheet. Bake at 350° for 8
  • minutes. Cool on a wire rack.
  • In a bowl, beat cream cheese and sugar until smooth. Add cream,
  • orange juice, flour, poppy seeds and orange peel; mix until well
  • blended. Add eggs; beat on low speed just until combined. Pour over
  • crust. Return pan to baking sheet.
  • Bake at 350° for 45-50 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around
  • edge of pan to loosen. Cool 1 hour longer.
  • In a small saucepan, whisk eggs until foamy. Whisk in remaining glaze
  • ingredients; cook and stir over low heat until mixture reaches
  • 160° and is smooth and thickened. Refrigerate cheesecake and
  • glaze overnight. Remove sides of pan. Serve glaze over cheesecake.
  • Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 piece) equals 330 calories, 20 g fat (10 g saturated fat), 109 mg cholesterol, 148 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.