Lemon Poppy Seed Cheesecake

Name: Lemon Poppy Seed Cheesecake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 16 servings
Ingredients: 1-1/2 cups graham cracker crumbs; 3 tablespoons butter, melted; 4 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 2 tablespoons all-purpose flour; 2-1/2 teaspoons vanilla extract; 5 large eggs, room temperature, lightly beaten; 1/2 cup heavy whipping cream; 1/4 cup lemon juice; 1 tablespoon grated lemon zest; 1/3 cup poppy seeds

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 15 min. Bake: 55 min. + cooling

By Taste Of Home Editorial Team

Recipe by Kristin Arnett, Elkhorn, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 03, 2023

This fresh and creamy cheesecake has won awards over the years. It's that good! – Kristin Arnett, Elkhorn, Wisconsin

TEST KITCHEN APPROVED

Lemon Poppy Seed Cheesecake

1 Reviews Add your review

Yield:16 servings

Prep:15 min

Cook:55 min

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Ingredients

1-1/2 cups graham cracker crumbs
3 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
2-1/2 teaspoons vanilla extract
5 large eggs, room temperature, lightly beaten
1/2 cup heavy whipping cream
1/4 cup lemon juice
1 tablespoon grated lemon zest
1/3 cup poppy seeds

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Directions

1
Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside.

2
In a large bowl, beat cream cheese, sugar, flour and vanilla until smooth. Add eggs, cream, lemon juice, zest and poppy seeds. Beat on low speed just until combined. Pour into prepared crust.
3
Place pan on a baking sheet. Bake until center is almost set, 55-60 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before serving. Refrigerate leftovers.