Citrus Poppy Seed Cheesecake – a delicious recipe with honey maid, butter, Cream Cheese, sugar, eggs, poppy seeds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F if using a silver 9-inch springform pan (or to 325u00b0F if using a dark nonstick 9-inch springrform pan).
2
Combine graham crumbs and butter; press firmly onto bottom of pan.
3
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
4
Add eggs, 1 at a time, beating on low speed after each addition just until blended.
5
Stir in poppy seed, lemon and lime peel and 2 tablespoons each of the lemon and lime juice.
6
Discard any remaining juice.
7
Bake 45 to 50 minutes or until center is almost set.
8
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
9
Refrigerate 3 hours or overnight.
10
Top with whipped topping just before serving.
11
Garnish with additional lemon and lime slices, if desired.
12
Store leftover cheesecake in refrigerator.
850
kcal
Calories
44
g
Fat
107
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups honey maid graham cracker crumbs, 1/4 cup butter, melted, 3 (8 ounce) packages Philadelphia Cream Cheese, softened, 3/4 cup sugar, and more.
Yes, Citrus Poppy Seed Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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