POPPY SEED CITRUS CHEESECAKE

Poppy Seed Citrus Cheesecake image

Provided by Taste of Home

Time 1h30m

Yield 12-14 servings.

Number Of Ingredients 21

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 zest
4 large eggs, beaten
GLAZE:
2 large eggs
3/4 cup sugar
1/4 cup lemon juice
2 tablespoons orange juice
2 tablespoons butter
1 teaspoon grated orange zest
1 teaspoon grated lemon zest

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.

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