Almas Poppyseed Cheesecake Food

LEMON POPPY SEED CHEESECAKE

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.

ALMA'S POPPYSEED CHEESECAKE

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.