Recipe - Orange Poppy Seed Cheesecake With Lemon Glaze

Crust
Three fourths cup Graham wafer crumbs
Three fourths cup Ground almonds
1 tablespoon Sugar
One fourth cup Butter or margarine; melted
Filling
2 pack Cream cheese (light is OK)
1 cup Sugar
4 Eggs
1 teaspoon Grated orange rind
3 tablespoon All purpose flour
One fourth cup Orange juice (approximately
juice of one orange)
Three fourths cup Whipping cream
2 tablespoon Poppyseeds
Glaze
2 Eggs
Three fourths cup Sugar
1 teaspoon Grated orange rind
1 teaspoon Grated lemon rind
One fourth cup Lemon juice
2 tablespoon Orange juice
2 tablespoon Butter

Crust: Combine ingredients, press mixture onto bottom and 1.5 inches up the
sides of a 9 inch springform cake pan. Bake at 350oF for 8 minutes. Cool.

Filling: In a 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 filling ingredients. Pour into pan. Bake at 450oF for 10
minutes, then reduce heat to 250oF and continue baking 3545 minutes or
until center is just set. Remove from oven and run a knife around the rim
of the pan to prevent cracking. Cool thoroughly at room temperature. Chill
overnight.

Glaze: In a small saucepan whisk eggs until foamy. Combine with sugar,
rind, juices and butter in saucepan. Cook over low heat, stirring
constantly until smooth and thickened. Cool. Just before serving, spread
evenly over cheesecake. Decorate with poppyseeds, lemon or orange slices.

From: Karen Haigh

Busted and entered for you by: Bill Webster
Posted to MMRecipes Digest V4 #291 by Bill Webster thelma@pipeline.com
on Nov 08, 1997