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Poppy Seed Citrus Cheesecake

When I have time to spend in the kitchen, I like making desserts that are sure to please. This cheesecake fills the bill. The citrus glaze is a perfect topping.
  • Total Time
    Prep: 45 min. Bake: 45 min. + chilling
  • Makes
    12-14 servings


  • 3/4 cup graham cracker crumbs (about 12 squares)
  • 3/4 cup ground almonds
  • 1 tablespoon sugar
  • 1/4 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3/4 cup heavy whipping cream
  • 1/4 cup orange juice
  • 3 tablespoons all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 teaspoon grated orange zest
  • 4 large eggs, beaten
  • GLAZE:
  • 2 large eggs
  • 3/4 cup sugar
  • 1/4 cup lemon juice
  • 2 tablespoons orange juice
  • 2 tablespoons butter
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lemon zest


  • In a bowl, combine cracker crumbs, almonds and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8 minutes. Cool on a wire rack.
  • In a bowl, beat cream cheese and sugar until smooth. Add cream, orange juice, flour, poppy seeds and orange zest; mix until well blended. Add eggs; beat on low speed just until combined. Pour over crust. Return pan to baking sheet.
  • Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.
  • In a small saucepan, whisk eggs until foamy. Whisk in remaining glaze ingredients; cook and stir over low heat until mixture reaches 160° and is smooth and thickened. Refrigerate cheesecake and glaze overnight. Remove sides of pan. Serve glaze over cheesecake.
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