Orange-Poppy Seed Cheesecake
Yield
8 servingsPrep
20 minCook
75 minReady
11 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 3 | tablespoons |
sugar
|
|
| ½ | teaspoon |
ginger
ground |
|
| 6 | tablespoons |
butter
melted |
|
| Filling | |||
| 3 | packages |
cream cheese
softened, 8 ounces each |
|
| 4 | large |
eggs
|
|
| 1 ¼ | cups |
sugar
|
|
| ½ | cup |
sour cream
|
|
| 2 | tablespoons |
poppy seed
|
|
| 1 | ounce |
orange extract
|
*
|
| 1 | tablespoon |
vanilla extract
|
|
| ¼ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
graham cracker crumbs
|
*
|
| 45 | ml |
sugar
|
|
| 2.5 | ml |
ginger
ground |
|
| 9E+1 | ml |
butter
melted |
|
| Filling | |||
| 3 | packages |
cream cheese
softened, 8 ounces each |
|
| 4 | large |
eggs
|
|
| 296 | ml |
sugar
|
|
| 118 | ml |
sour cream
|
|
| 3E+1 | ml |
poppy seed
|
|
| 28.9 | ml/g |
orange extract
|
*
|
| 15 | ml |
vanilla extract
|
|
| 1.3 | ml |
ginger
ground |
|
Directions
Combine graham cracker crumbs, sugar and ginger in a small bowl.
With a fork, stir in butter until crumble.
Press crumb mixture onto bottom and 1 inch up sides of lightly greased 9 inch springform pan.
With an electric mixer, beat cream cheese until fluffy.
Add eggs, beating after each addition.
Beat in sugar.
Add remaining ingredients and beat until smooth.
Pour cheese mixture into crust.
Bake in 325 degree F oven for 1 hour and 15 minutes, or until lightly browned on top and almost set.
Cool 1 to 2 hours.
Cover and refrigerate overnight.
To serve, remove pan sides from cheesecake.
Garnish with whipped cream and orange slices.
Cut into wedges.
