Almas Poppyseed Cheesecake Food

LEMON POPPY SEED CHEESECAKE

Lemon Poppy Seed Cheesecake image

This fresh and creamy cheesecake has won awards over the years. It's that good! - Kristin Arnett, Elkhorn, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12-14 servings.

Number Of Ingredients 11

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, lightly beaten
1/2 cup heavy whipping cream
1/4 cup lemon juice
1 tablespoon grated lemon zest
1/3 cup poppy seeds

Steps:

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 bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add the eggs, cream, lemon juice, zest and poppy seeds. Beat on low speed just until combined. Pour into prepared crust., Place pan on a baking sheet. Bake at 350° 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.

Nutrition Facts :

ALMA'S POPPYSEED CHEESECAKE

Alma's Poppyseed Cheesecake image

This yummy poppyseed cheesecake won Alma first place in the Philly Recipe Contest in '02. More than a decade later, it's still a winner-and now a classic.

Provided by My Food and Family

Categories Dairy

Time 7h45m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1/4 cup graham cracker crumbs
1/2 tsp. ground cinnamon
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/4 cups sugar, divided
3 Tbsp. flour
3 Tbsp. poppy seed
1 cup sour cream
1-1/2 tsp. vanilla
6 eggs, separated
1/2 tsp. cream of tartar
1/8 tsp. salt

Steps:

Heat oven to 225°F.
Mix graham crumbs and cinnamon; sprinkle onto bottom and up side of 9-inch springform pan sprayed with cooking spray.
Beat cream cheese, 3/4 cup sugar, flour and poppy seed with mixer until blended. Add sour cream and vanilla; mix well. Beat egg yolks in separate bowl with whisk until fluffy. Add to cream cheese mixture; mix just until blended.
Beat egg whites, cream of tartar and salt in small bowl with mixer on high speed until stiff peaks form. Gradually beat in remaining sugar until blended. Gently stir in cream cheese mixture.
Bake 1 hour 45 min.; turn off oven. Let cheesecake stand in oven with door closed for 1 hour. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 180 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

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