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Tangy Lemon Poppy Seed Cheesecake Recipe


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     Tangy Lemon Poppy Seed Cheesecake

Category   Desserts - Breads
Sub Category   None

1 1/3 cups Graham Wafer crumbs
4 tbsp butter, melted
2 tbsp freshly grated lemon zest
2 tbsp sugar
1/3 cup blanched almonds, finely ground
32 oz light cream cheese
1 1/3 cups sugar
1 tbsp lemon zest, grated
1/2 tsp vanilla
2 tbsp all purpose flour
1/4 tsp salt
3 large eggs
2 large egg yolks
1/4 cup 35 oz cream
1/4 cup poppy seeds
2 large eggs, 1/2 cup unsalted butter, softened
1/2 cup sugar, 2 tbsp lemon zest, grated
4 oz fresh lemon juice

To prepare sauce- in small bowl, whisk together eggs, butter, sugar, zest and lemon juice. Transfer to small saucepan, over medium heat, whisk vigorously, about 2 to 3 minutes. Remove from heat and transfer to a small bowl. Set aside to cool. Cover with plastic wrap and refrigerate about 1 hour.
To prepare crust- In medium bowl, mix together all ingredients until combined well. Press into bottom of 9 inch springform pan. Refrigerate 1 hour. To prepare filling- preheat oven to 425 F. In large bowl, beat cream cheese until smooth. Add sugar, zest and vanilla, beating well. Add flour, salt, eggs, egg yolks, one a a time, and cream. Add poppy seeds. Pour filling into pan and bake about 12 minutes. Reduce heat to 300 F and bake 1 hour. Remove from oven and cool on rack. Remove from pan and refrigerate overnight. Pour lemon sauce over cheesecake and serve. Serves 12.

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