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Lemon Poppy Seed Cheesecake

By: Kristin Arnett  
"This fresh and creamy cheesecake has won awards over the years. It's that good! --Kristen Arnett"

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (2)

Rate/Review | 122 people have saved this

Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 1/2 teaspoons vanilla extract
  • 5 eggs, lightly beaten
  • 1/2 cup heavy whipping cream
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1/3 cup poppy seeds

Directions

  1. 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.
  2. In a large mixing bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add the eggs, cream, lemon juice, peel and poppy seeds. Beat on low speed just until combined. Pour into prepared crust.
  3. Place pan on a baking sheet. Bake at 350 degrees F 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.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2006 by BLONDE1INMAINE 
I made this one for Thanksgiving. I have to say it did not rise well and stayed very compact... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2007 by kelc84 
I switched this up a little and didnt add lemon at all. Instead I added almond extract... MORE

 
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