Email to Buny      

Orange: Orange Poppyseed Cheesecake with Lemon Glaze

Source of Recipe

Karen Haigh


List of Ingredients

CRUST:
3/4 cup graham cracker crumbs
3/4 cup ground almonds
1 tablespoon sugar
1/4 cup butter, melted

FILLING:
16 ounces cream cheese
1 cup sugar
4 eggs
1 teaspoon grated orange rind
3 tablespoons flour
1/4 cup orange juice
3/4 cup whipping cream
2 tablespoons poppy seeds

GLAZE:
2 eggs
3/4 cup sugar
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
1/4 cup lemon juice
2 tablespoons orange juice
2 tablespoons butter


Recipe

Crust: Combine ingredients, press mixture onto bottom and 1.5 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.