Lemon Poppyseed Cheesecake
From pat2me 16 years agoIngredients
- lemon Crust shopping list
- 1 C flour shopping list
- 1/2 C butter, softened shopping list
- 1/4 C sugar shopping list
- 2 tsp grated lemon peel shopping list
- 1 egg yolk shopping list
- cheesecake shopping list
- 5 (8 oz) pkgs cream cheese, softened shopping list
- 1 3/4 C sugar shopping list
- 1/4 C poppy seeds shopping list
- 3 Tbl flour shopping list
- 3 Tbl grated lemon peel shopping list
- 1/4 tsp salt shopping list
- 5 eggs shopping list
- 2 egg yolks shopping list
- 1/4 C heavy whipping cream shopping list
- 1 Cup lemon curd from a (10 oz) jar shopping list
How to make it
- Lemon Crust
- 400 oven Lightly grease 9 x 13 pan
- Mix all ingredients until dough forms
- Press evenly on bottom of pan
- Bake about 15 minutes or until light golden brown
- Cheesecake
- Increase oven temperature to 475
- Beat cream cheese, sugar, poppy seed, flour, lemon peel and salt in a large bowl with electric mixer on medium ofr about 1 minute or until very smooth
- Beat in eggs, egg yolks and whipping cream on low speed until well blended
- Pour over baked crust
- Bake 15 minutes
- Reduce temperature to 200
- Bake about 45 minutes longer or until center in set
- Turn off oven and leave cheesecake in oven for an additional 15 minutes
- Cool in pan on wire rack 15 minutes
- Cover and refrigerate at least 12 hours or until chilled bur no longer than 48 hours
- Spread Lemon curd over top of cheesecake
- Store covered in refrigeratot
- To serve cut into 5 rows by 4 rows
People Who Like This Dish 8
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