Citrus Poppyseed Cheesecake

1. 1

   Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springrform pan).

2. 2

   Combine graham crumbs and butter; press firmly onto bottom of pan.

3. 3

   Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.

4. 4

   Add eggs, 1 at a time, beating on low speed after each addition just until blended.

5. 5

   Stir in poppy seed, lemon and lime peel and 2 Tbsp.

6. 6

   each of the lemon and lime juice.

7. 7

   Discard any remaining juice.

8. 8

   Bake 45 to 50 min.

9. 9

   or until centre is almost set.

10. 10

    Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

11. 11

    Refrigerate 3 hours or overnight.

12. 12

    Top with whipped topping just before serving.

13. 13

    Garnish with additional lemon and lime slices, if desired.

14. 14

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.