Citrus Poppy Seed Cheesecake
Source: kraft canada website. This cheesecake would be the perfect addition to any spring or summer gathering!!!
Steps
Preheat oven to 350f if using a silver 9-inch springform pan.
Combine graham crumbs and butter.
Press firmly onto bottom of pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
Add eggs , 1 at a time , beating on low speed after each addition just until blended.
Stir in poppy seed , lemon and lime peel and 2 tablespoons each of the lemon and lime juice.
Discard any remaining juice.
Bake 45 to 50 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake.
Cool before removing rim of pan.
Refrigerate 3 hours or overnight.
Top with whipped topping just before serving.
Garnish with additional lemon and lime slices , if desired.
Store leftover cheesecake in refrigerator.
Ingredients
graham cracker crumbs, butter, philadelphia cream cheese, sugar, eggs, poppy seeds, lemon, juice and zest of, lime, juice and zest of, cool whip topping