Sweet Cheesecake Recipes
Orange Poppyseed Cheesecake with Lemon Glaze
Ingredients
Crust
- 3/4 cup Graham wafer crumbs
- 3/4 cup ground almonds
- 1 tablespoon granulated sugar
- 1/4 cup butter, melted
Filling
- 16 ounces cream cheese
- 1 cup granulated sugar
- 4 eggs
- 1 teaspoon grated orange rind
- 3 tablespoons all-purpose flour
- 1/4 cup orange juice
- 3/4 cup whipping cream
- 2 tablespoons poppy seed
Glaze
- 2 eggs
- 3/4 cup granulated sugar
- 1 teaspoon grated orange rind
- 1 teaspoon grated lemon rind
- 1/4 cup lemon juice
- 2 tablespoons orange juice
- 2 tablespoons butter
Instructions
Crust
- Heat oven to 350 degrees F.
- Combine ingredients. Press mixture onto bottom and 1 1/2 inches up the sides of a 9 inch springform cake pan.
- Bake for 8 minutes. Cool.
Filling
- Increase oven temperature to 450 degrees F.
- In a large bowl, using an electric mixer, beat cream cheese and sugar until very smooth.
- Beat in eggs, one at a time, until just blended.
- Beat in remaining ingredients. Pour into pan.
- Bake for 10 minutes, then reduce heat to 250 degrees F and continue baking for 35 to 45 minutes or until center is just set.
- Remove from oven and run a knife around the rim of pan to prevent cracking.
- Cool thoroughly at room temperature.
- Chill overnight.
Glaze
- In a small saucepan, whisk eggs until foamy. Combine with sugar, rind, juices and butter in saucepan. Cook over low heat, stirring constantly until smooth and thickened. Cool.
- Just before serving, spread evenly over cheesecake. Decorate with poppy seeds and lemon or orange slices.