Poppy seed Cheesecake with Glaze

Cheesecake is really one of the easiest desserts in the world, isn't it? This is one of my favorites because it tastes like spring to me.

For today's cheesecake I made a regular graham wafer crumb crust that you can find on most any box of graham wafer crumbs I'm sure. The recipe that I will give you calls for nuts. If you love your friend and she is allergic to nuts, of course you will forgo the almonds and use only graham crumbs and not even mention that it tastes better the other way.

I always find it easiest to put all my ingredients out in advance. Cheesecakes really do well when everything is at room temperature. To grate the rinds of the lemon and orange I use a rasp. If you don't have one in your kitchen, take a look in your husbands tools he may have one. Martha Stewart always uses a rasp. My mom-in-law bought me mine and I just wouldn't ever be without one.

When you start, make sure you beat the cream cheese and sugar together really well. Add the eggs one at a time and don't over beat anymore after that.

The Poppy seeds add a little crunch and texture and the orange zest adds not only flavour but lovely bits of colour. When I use a reamer for my juicing of the citrus, I add the pulp that comes with the juice.

When you make the glaze, just do it in the microwave, in a glass measuring cup. It will never scorch and I just give it a minute, stir it and repeat until its bubbly.
When it has finished baking, it should cool completely before refrigerating. I always put parchment paper under the bottom so it doesn't take on a metallic taste. Once it is well chilled it is quite easy to use a large flipper to transfer it to a pretty plate.

Call over 5 of your best friends and share a bite of cheesecake with them.

Orange Poppy seed Cheesecake with Lemon Glaze

Crust

3/4 cup graham wafer crumbs

3/4 cup ground almonds

1 tablespoon granulated sugar

1/4 cup butter, melted

Preheat oven to 350 degrees F.

Combine ingredients. Press mixture onto bottom of a 9 inch spring form pan. Bake for 8 minutes. Cool

Filling

16 ounces cream cheese

1 cup granulated sugar

4 farm fresh eggs

2 teaspoons grated orange rind

1 teaspoon grated lemon rind

2 1/2 tablespoons all purpose flour

1/4 cup fresh orange juice

3/4 cup whipping cream

2 tablespoons poppy seed

Increase oven temperature to 450 degrees F.

In large bowl, using an electric mixer, beat cream cheese and sugar until very smooth. Beat in eggs one at a time, until just blended. Beat in remaining ingredients. Pour into crust. Bake for 10 minutes, then reduce heat to 300 degrees F and continue baking for 25 - 30 minutes until it is just set in the center. Remove from oven and run a knife around the rim of pan to prevent cracking. Cool thoroughly at room temperature. Chill well before topping with glaze.

Glaze

2 farm fresh eggs

3/4 cup granulated sugar

1 1/2 teaspoon grated orange rind

1 1/2teaspoon grated lemon rind

1/4 cup fresh lemon juice

2 tablespoons orange juice

2 tablespoons butter

In a small mixing bowl or pot, whisk the eggs until foamy. Combine with sugar, rind, juices. Cook on low, on top of the oven or 1 minute at a time in the microwave. On top of the stove, stir constantly until it thickens or in the microwave until it bubbles up. Add the butter and stir in until melted. Let cool and store in the refrigerator until ready to glaze cheesecake.

I always add a dollop of whipped cream when serving to guests.

I'm off for my 30 minute walk for obvious reasons, and then I have a dinner party to prepare. Tonight we are celebrating the beginning of Spring Break. Always find a reason to celebrate. Have a wonderful day.