Lemon Poppyseed Cheesecake
Ingredients
- 1 cup graham cracker crumbs
- 1 cup sugar
- 3 tablespoons unsalted butter, melted
- 16 ounces cream cheese, at room temperature
- 1/4 cup all-purpose flour
- 4 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup poppyseeds
Instructions
Preheat your oven to 350°F.
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press the crumb mixture into the bottom of a 9-inch springform pan.
In a large mixing bowl, beat the cream cheese until smooth.
Gradually add the sugar and flour, beating until well combined.
Add the eggs, one at a time, beating well after each addition.
Stir in the lemon juice, lemon zest, and poppyseeds.
Pour the mixture into the prepared pan.
Bake for 45-50 minutes, or until the center is set.
Allow the cheesecake to cool to room temperature before slicing and serving.
Note
- For best results, be sure to use room-temperature cream cheese.
- Use freshly squeezed lemon juice for the best flavor.
- If you don't have a springform pan, you can use a regular cake pan lined with parchment paper.