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Ingredients
| graham cracker crumbs: 1 1/2 cups |
| salted butter: 3 Tbl (melted) |
| cream cheese: 4 8oz packages (softened) |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 2 Tbl |
| vanilla extract: 2 1/2 tsp |
| eggs: 5 (lightly beaten) |
| heavy whipping cream (fluid): 1/2 cup |
| lemon juice: 1/4 cup |
| lemon peel: 1 Tbl |
| poppy seed: 1/3 cup |
Lemon Poppy Seed Cheesecake
Credit: AllRecipes
User rating:
"This fresh and creamy cheesecake has won awards over the years. It's that good! --Kristen Arnett"
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Prep Time
15 min -
Cook Time
55 min -
Servings
12 serving(s)
Tags
Directions
- In a small bowl, combine the graham cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside.
- In a large mixing bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add the eggs, cream, lemon juice, peel and poppy seeds. Beat on low speed just until combined. Pour into prepared crust.
- Place pan on a baking sheet. Bake at 350 degrees F for 55-60 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. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.