LEMON POPPY SEED CHEESECAKE
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
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 :
LEMON POPPYSEED CHEESECAKE CUPCAKES
These have a soft gingersnap crust, lemon cheesecake and delicious frosting...perfect for a spring dessert. I use recipe #422259, but don't roll them in cinn/sugar. I found this on cupcakeproject.com, she made the recipe for Paula Deen and it looks sooo good! Enjoy!
Provided by Amber C.
Categories Cheesecake
Time 1h
Yield 18 mini cheesecakes, 18 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 358.2, Fat 22.8, SaturatedFat 13.3, Cholesterol 85.1, Sodium 218.7, Carbohydrate 35.6, Fiber 0.5, Sugar 23.2, Protein 4.4
LEMON POPPY-SEED CHEESECAKE BARS
Make and share this Lemon Poppy-Seed Cheesecake Bars recipe from Food.com.
Provided by Nado2003
Categories Dessert
Time 55m
Yield 9 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 442.1, Fat 32.5, SaturatedFat 19.7, Cholesterol 93.2, Sodium 264.1, Carbohydrate 35.4, Fiber 0.8, Sugar 18.4, Protein 4
LEMON POPPYSEED CAKE
Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h
Yield 12 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
- In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
- Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.
Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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LEMON POPPYSEED CHEESECAKE IS THE PERFECT SPRING …
From ellejayathome.com
Cuisine AmericanCategory Dessert
- Mix together the melted butter and crushed graham crackers. Then, press them firmly into the bottom of a spring form pan.
- Cream 3 blocks of cream cheese with ¼ cup of sugar. Stream in the condensed milk, mixing until smooth. With the mixer running, add eggs one at a time into the cream cheese mixture. Add in the lemon juice and zest, almond extract, poppyseeds, and yellow food color (if using). Mix slowly until incorporated.
- Pour the filling over the graham cracker crust. Firmly tap* the pan against the counter (like you're dropping it on the counter at a height of one or two inches) to bring the air bubbles to the surface. You might use a toothpick to pop stubborn bubbles.
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