Poppyseed Cheesecake Australia Food

POPPYSEED CHEESECAKE -- AUSTRALIA

Steps:

• Preheat the oven to 400 degrees F, then generously butter the inside bottom & sides of a 10-inch springform cake pan.
• Sprinkle half of the poppyseeds over the inside bottom & sides of the cake pan, then tip out the excess & reserve them with the remaining poppy seeds.
• In a mixing bowl & with an electric mixer, beat the cream cheese & ricotta cheese until very smooth, then add the sugar & continue mixing for 2 minutes.
• Add the eggs one at a time, beating well after each addition.
• Add the sweetened milk & the vanilla & beat for another minute.
• Use a spatula to scrape & to stir around the sides to make sure everything is properly mixed, then add the poppy seeds & mix well, distributing them throughout the cheese mixture.
• Gently pour the mixture into the prepared cake pan & carefully smooth the top by tapping the pan on the counter.
• Bake for 10 minutes, then reduce the oven heat to 315 degrees F & bake for another 40 minutes, or until the mixture is stilll just slightly 'wobbly'.
• Remove the cake from the oven & allow it to cool completely, in the pan, on a wire rack.
• When the cake is cold, carefully spread & smooth the lemon curd over the surface of the cake, then sprinkle the remaining poppy seeds over the surface of the curd.
• When the curd is set, remove the side of the pan & serve.

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.

POPPY SEED CAKE

Steps:

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the 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.

POPPY SEED CHICKEN

Steps:

• Preheat to 350 degrees F (175 degrees C).
• Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
• Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.

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.