Poppy Seed Citrus Cheesecake |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 12 |
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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. 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 king arthur unbleached 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:
1. 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. springform pan. Place pan on a baking sheet. Bake at 350° for 8 minutes. Cool on a wire rack.
2. 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.
3. 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.
4. 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.
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