Shelly's Recipe

ORANGE POPPYSEED CHEESECAKE WITH LEMON GLAZE

Category: Cheesecake

Crust
3/4 cup graham cracker crumbs and ground almonds
1 tbsp sugar
1/4 cup butter, melted

Filling
2 (8 oz) pkg cream cheese, softened
1 cups sugar
4 eggs
1 tsp grated orange rind
3 tbsp flour
1/4 cup orange juice
3/4 cup whipping cream
2 tbsp poppy seeds

Glaze
2 eggs
3/4 cup sugar
1 tsp grated orange and lemon rind
1/4 cup lemon juice
2 tbsp orange juice and butter

Crust: Combine ingredients and press onto bottom and 1 1/2 inch up sides of a 9 inch springform pan. Bake at 350 for 8 minutes. Cool.

Filling: Beat cream cheese and sugar until very smooth. Beat in eggs, one at a time, until just blended. Beat in remaining ingredients and pour into pan. Bake at 450 for 10 minutes, then reduce heat to 250 and continue to bake 35-45 minutes or until center is just set. Remove from oven and run a knife around rim of pan to prevent cracking. Cool thoroughly at room temperature. Chill overnight.

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