Best Poppy Seed Citrus Cheesecake Recipes

CITRUS POPPY SEED CHEESECAKE

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springrform pan).
• Combine graham crumbs and butter; press firmly onto bottom of pan.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, beating on low speed after each addition just until blended.
• Stir in poppy seed, lemon and lime peel and 2 tablespoons each of the lemon and lime juice.
• Discard any remaining juice.
• Bake 45 to 50 minutes or until center is almost set.
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 3 hours or overnight.
• Top with whipped topping just before serving.
• Garnish with additional lemon and lime slices, if desired.
• Store leftover cheesecake in refrigerator.

POPPY SEED CITRUS CHEESECAKE

Steps:

• 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., In a bowl, beat cream cheese and sugar until smooth. Add cream, orange juice, flour, poppy seeds and orange zest; 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.