Orange Poppy Seed Cheesecake with Lemon Glaze

Title:
Orange Poppy Seed Cheesecake with Lemon Glaze

Yield:
1 Servings

Categories:
Cheesecake,
Orange,
Poppy
seed,
Lemom




Ingredients:





          


   3/4 c  Graham wafer crumbs


   3/4 c  Ground almonds


     1 tb Sugar


   1/4 c  Butter or margarine; melted


          


     2 pk Cream cheese (light is OK)


     1 c  Sugar


     4    Eggs


     1 ts Grated orange rind


     3 tb All purpose flour


   1/4 c  Orange juice (approximately


          -juice of one orange)


   3/4 c  Whipping cream


     2 tb Poppy-seeds


          


     2    Eggs


   3/4 c  Sugar


     1 ts Grated orange rind


     1 ts Grated lemon rind


   1/4 c  Lemon juice


     2 tb Orange juice


     2 tb Butter






 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.


 


 From: Karen Haigh


 


 Busted and entered for you by: Bill Webster


 Posted to MM-Recipes Digest V4 #291 by Bill Webster 


 on Nov 08, 1997