Orange poppy seed cheesecake with lemon glaze
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| <--Crust--> | ||
| ¾ | cup | Graham wafer crumbs |
| ¾ | cup | Ground almonds |
| 1 | tablespoon | Sugar |
| ¼ | cup | Butter or margarine; melted |
| <--Filling--> | ||
| 2 | packs | Cream cheese (light is OK) |
| 1 | cup | Sugar |
| 4 | Eggs | |
| 1 | teaspoon | Grated orange rind |
| 3 | tablespoons | All purpose flour |
| ¼ | cup | Orange juice (approximately juice of one orange) |
| ¾ | cup | Whipping cream |
| 2 | tablespoons | Poppy-seeds |
| <--Glaze--> | ||
| 2 | Eggs | |
| ¾ | cup | Sugar |
| 1 | teaspoon | Grated orange rind |
| 1 | teaspoon | Grated lemon rind |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | Butter |
Directions
Crust: Combine ingredients, press mixture onto bottom and 1½ inches up the sides of a 9 inch springform cake pan. Bake at 350oF for 8 minutes. Cool.
Filling: In a large bowl, using an electric mixer, beat cream cheese and sugar until very smooth. Beat in eggs, one at a time, until just blended.
Beat in remaining filling ingredients. Pour into pan. Bake at 450oF for 10 minutes, then reduce heat to 250oF and continue baking 35-45 minutes or until center is just set. Remove from oven and run a knife around the rim of the pan to prevent cracking. Cool thoroughly at room temperature. Chill overnight.
Glaze: In a small saucepan whisk eggs until foamy. Combine with sugar, rind, juices and butter in saucepan. Cook over low heat, stirring constantly until smooth and thickened. Cool. Just before serving, spread evenly over cheesecake. Decorate with poppy-seeds, lemon or orange slices.
From: Karen Haigh
Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #291 by Bill Webster <thelma@...> on Nov 08, 1997