Lemon Poppyseed Cheesecake
Making lemon poppyseed cheesecake at home is easier than you might think, and there are countless recipes available online to help you get started. Here is our favorite recipe, complete with step-by-step instructions and helpful tips.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 16 ounces cream cheese, at room temperature
- 1 cup sugar
- 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.
Helpful Tips
- 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.
Conclusion
In conclusion, lemon poppyseed cheesecake is a delicious and popular dessert that is sure to satisfy any sweet tooth. With our recipe and tips, you can make your own delicious cheesecake at home and impress your friends and family with your culinary skills. We hope you enjoy making and eating this tasty treat as much as we do!
See also
- 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
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.
- 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.