Name: Lemon Poppy Seed Cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1-1/2 cups graham cracker crumbs -; 3 tablespoons butter, melted -; 4 packages (8 ounces each) cream cheese, softened -; 1 cup sugar -; 2 tablespoons all-purpose flour -; 2-1/2 teaspoons vanilla extract -; 5 large eggs, room temperature, lightly beaten -; 1/2 cup heavy whipping cream -; 1/4 cup lemon juice -; 1 tablespoon grated lemon zest -; 1/3 cup poppy seeds -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Poppy Seed Cheesecake

1. 1-1/2 cups graham cracker crumbs -

2. 3 tablespoons butter, melted -

3. 4 packages (8 ounces each) cream cheese, softened -

4. 1 cup sugar -

5. 2 tablespoons all-purpose flour -

6. 2-1/2 teaspoons vanilla extract -

7. 5 large eggs, room temperature, lightly beaten -

8. 1/2 cup heavy whipping cream -

9. 1/4 cup lemon juice -

10. 1 tablespoon grated lemon zest -

11. 1/3 cup poppy seeds -

How to cook deliciously - Lemon Poppy Seed Cheesecake

1. Stage

Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside.

2. Stage

In a large bowl, beat cream cheese, sugar, flour and vanilla until smooth. Add eggs, cream, lemon juice, zest and poppy seeds. Beat on low speed just until combined. Pour into prepared crust.

3. Stage

Place pan on a baking sheet. Bake until center is almost set, 55-60 minutes. 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 before serving. Refrigerate leftovers.