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 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
CITRUS POPPY SEED CHEESECAKE
Source: Kraft Canada website. This cheesecake would be the perfect addition to any spring or summer gathering!!
Provided by Mom2Rose
Categories Cheesecake
Time 4h20m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 365.3, Fat 28.6, SaturatedFat 16.7, Cholesterol 132.3, Sodium 267.9, Carbohydrate 21.8, Fiber 0.5, Sugar 15.8, Protein 7
CHEESECAKE-POPPY SEED MUFFINS
Treat your family to muffins with a surprise cheesecake filling. It's easy when you start with a no-fail mix. RS: Betty Crocker
Provided by Vseward Chef-V
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
- In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full).
- Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.
Nutrition Facts : Calories 86.9, Fat 8.4, SaturatedFat 2.8, Cholesterol 45.2, Sodium 40.1, Carbohydrate 1, Sugar 0.1, Protein 2.1
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
CITRUS POPPY SEED LOAF
Make and share this Citrus Poppy Seed Loaf recipe from Food.com.
Provided by di.craigmcintosh
Categories Lunch/Snacks
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat milk, add poppy seeds and remove from heat.
- Beat together apple puree, sugar and eggs.
- Sift dry ingredients and stir into apple mix.
- Add milk and poppy seeds, lemon juice and rind.
- Cook at 180 (degrees c) for approx 1 hour.
Nutrition Facts : Calories 174.2, Fat 3.8, SaturatedFat 0.7, Cholesterol 36, Sodium 158.1, Carbohydrate 31.3, Fiber 1.2, Sugar 14.3, Protein 4.5
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