Orange poppyseed cheesecake with lemon glaze
1 ? serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Graham wafer crumbs |
| ¾ | cup | Almonds, ground |
| 2 | packs | (8 oz. each) light cream cheese, softened |
| 1 | cup | Sugar |
| 4 | Eggs | |
| 2 | Eggs | |
| ¾ | cup | Sugar |
| 1 | tablespoon | Orange rind, grated |
| 1 | tablespoon | Lemon rind, grated |
| 1 | tablespoon | Sugar |
| ¼ | cup | Butter or margarine, melted |
| 1 | teaspoon | Orange rind, grated |
| 3 | tablespoons | Flour |
| ¼ | cup | Whipping cream |
| 2 | tablespoons | Poppy seeds |
| ¼ | tablespoon | Lemon juice |
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | Butter |
Directions
CRUST
FILLING
GLAZE
CRUST:
Combine crust ingredients, press mixture onto bottom and 1 inch up sides of a 9 inch springform pan. Bake at 350F 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 450F for 10 minutes. Reduce heat to 250F and continue baking 35-45 minutes or until centre is just set. Remove from oven and run a knife around rim of 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.
Origin: March Reader's Digest, Canadian Edition Shared by: Sharon Stevens. Submitted By KEN SMALL On 01-18-95