Lemon Poppyseed Cheesecake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 20 |
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Lemon and cheesecake....need I say more? Prep times of crust and cheesecake are combined Gold Medal Book 2001 Ingredients:
lemon crust |
1 c flour |
1/2 c butter, softened |
1/4 c sugar |
2 tsp grated lemon peel |
1 egg yolk |
cheesecake |
5 (8 oz) pkgs cream cheese, softened |
1 3/4 c sugar |
1/4 c poppy seeds |
3 tbl flour |
3 tbl grated lemon peel |
1/4 tsp salt |
5 eggs |
2 egg yolks |
1/4 c heavy whipping cream |
1 cup lemon curd from a (10 oz) jar |
Directions:
1. Lemon Crust
2. 400 oven Lightly grease 9 x 13 pan
3. Mix all ingredients until dough forms
4. Press evenly on bottom of pan
5. Bake about 15 minutes or until light golden brown
6. Cheesecake
7. Increase oven temperature to 475
8. Beat cream cheese, sugar, poppy seed, flour, lemon peel and salt in a large bowl with electric mixer on medium ofr about 1 minute or until very smooth
9. Beat in eggs, egg yolks and whipping cream on low speed until well blended
10. Pour over baked crust
11. Bake 15 minutes
12. Reduce temperature to 200
13. Bake about 45 minutes longer or until center in set
14. Turn off oven and leave cheesecake in oven for an additional 15 minutes
15. Cool in pan on wire rack 15 minutes
16. Cover and refrigerate at least 12 hours or until chilled bur no longer than 48 hours
17. Spread Lemon curd over top of cheesecake
18. Store covered in refrigeratot
19. To serve cut into 5 rows by 4 rows
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