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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"

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
55 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

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

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 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.
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.