Citrus Poppy Seed Cheesecake Food

CITRUS POPPY-SEED CAKE

Steps:

• Heat oven to 350 degrees. Place two racks in center of oven. Butter three 8-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside.
• Sift together flour, baking powder, and salt in a medium mixing bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until lightened, 1 to 2 minutes. Gradually add sugar; beat until color has lightened, 3 to 4 minutes, scraping down sides of bowl once or twice. Drizzle in eggs, a little at a time, beating on medium-low speed after each addition until batter is no longer slick but is smooth and fluffy, about 5 minutes. Stop to scrape down bowl once or twice so batter will combine well. Beat in vanilla on medium-low speed.
• Reduce the mixer speed to low. Alternately add reserved flour mixture and milk, a little of each at a time, beginning and ending with flour mixture. Scrape down the bowl once or twice. Beat in lemon zest, orange zest, lime zest, and 1/3 cup poppy seeds.
• Divide batter evenly among the prepared pans. Bake 30 minutes, then rotate pans for even browning. Bake until a cake tester inserted into center of cakes comes out clean, 5 to 10 minutes more. Transfer to wire racks to cool, 15 minutes. Turn out cakes, and set on racks, tops up. Cool completely.
• Remove parchment from bottom of each layer. Save best-looking layer for the top. Place one layer on the serving platter. Spread 1 1/2 cups cream-cheese frosting over the top. Place second cake layer on top, and spread remaining 1 1/2 cups frosting over top. Place reserved layer on top. Chill cake, loosely covered with plastic wrap, 1 hour.
• To serve, stir lemon glaze well, then pour onto center of top layer of cake, letting it run down the sides. Using a single-hole zester, cut long strips of zest from orange and lemon, if desired. Arrange zest in loose spirals on the top of cake, and sprinkle lightly with poppy seeds.

CITRUS POPPY SEED CHEESECAKE

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springrform pan).
• Combine graham crumbs and butter; press firmly onto bottom of pan.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, beating on low speed after each addition just until blended.
• Stir in poppy seed, lemon and lime peel and 2 tablespoons each of the lemon and lime juice.
• Discard any remaining juice.
• Bake 45 to 50 minutes or until center is almost set.
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 3 hours or overnight.
• Top with whipped topping just before serving.
• Garnish with additional lemon and lime slices, if desired.
• Store leftover cheesecake in refrigerator.

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.

LEMON POPPYSEED CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350°F.
• Mix all crust ingredients together in a small bowl until they begin to stick together.
• Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
• Bake for 10 minutes. Set aside to cool.
• Preheat oven to 325°F.
• Mix cream cheese and sugar until integrated.
• Mix in eggs, one at a time, mix in sour cream.
• Add zest, ginger, and poppy seeds.
• Spoon mixture over pre-baked crusts, bake for 30 minutes.
• Remove cheesecakes from oven and allow to come to room temperature.
• Place in the refrigerator to chill.
• Whip heavy whipping cream and sugar until light and fluffy.
• Mix in ginger.
• Spread or pipe frosting onto the chilled cheesecakes, you can decorate with colored sugar and a gingersnap cookie.

LEMON POPPY SEED LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
• Sift together flour, baking soda, and salt. Set aside.
• In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
• Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

LEMON POPPY-SEED CHEESECAKE BARS

Steps:

• Combine flour with confectioners' sugar, poppy seeds and a pinch of salt; work in softened butter with your fingers until clumps form.
• Press into a foil-lined 9-inch square baking dish. Bake at 350 degrees F until lightly browned, about 25 minutes. Cool.
• For the filling, puree yogurt with cream cheese, sugar, heavy cream and lemon zest and juice in a food processor until thick and fluffy; spread over the cooled crust. Refrigerate overnight to set.