Citrus Poppy Seed Cheesecake Recipes

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springrform pan).
• Combine graham crumbs and butter; press firmly onto bottom of pan.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, beating on low speed after each addition just until blended.
• Stir in poppy seed, lemon and lime peel and 2 tablespoons each of the lemon and lime juice.
• Discard any remaining juice.
• Bake 45 to 50 minutes or until center is almost set.
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 3 hours or overnight.
• Top with whipped topping just before serving.
• Garnish with additional lemon and lime slices, if desired.
• Store leftover cheesecake in refrigerator.

Steps:

• Preheat oven to 350°F.
• Mix all crust ingredients together in a small bowl until they begin to stick together.
• Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
• Bake for 10 minutes. Set aside to cool.
• Preheat oven to 325°F.
• Mix cream cheese and sugar until integrated.
• Mix in eggs, one at a time, mix in sour cream.
• Add zest, ginger, and poppy seeds.
• Spoon mixture over pre-baked crusts, bake for 30 minutes.
• Remove cheesecakes from oven and allow to come to room temperature.
• Place in the refrigerator to chill.
• Whip heavy whipping cream and sugar until light and fluffy.
• Mix in ginger.
• Spread or pipe frosting onto the chilled cheesecakes, you can decorate with colored sugar and a gingersnap cookie.