ORANGE POPPYSEED CHEESECAKE
3/4 cup graham cracker crumbs
3/4 cup almonds -- ground
1 tablespoon sugar
1/4 cup butter or margarine -- melted
2 (8 oz) packages cream cheese -- softened
1 cup sugar
4 eggs
1 teaspoon grated orange peel
3 tablespoons all-purpose flour
1/4 cup orange juice
3/4 cup whipping cream
2 tablespoons poppy seeds
2 eggs
3/4 cup sugar
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
1/4 cup lemon juice
2 tablespoons orange juice
2 tablespoons butter
- Combine graham cracker crumbs, ground almonds, 1 tablespoon sugar, and 1/4 cup melted butter; press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
- Bake at 350 degrees F. for 8 minutes.
- Cool.
- 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 1 teaspoon orange rind, 3 tablespoons flour, 1/4 cup orange juice, 3/4 cup whipping cream, and 2 tablespoons poppyseeds.
- Pour into pan.
- Bake at 450 degrees F. for 10 minutes, then reduce heat to 250 degrees F. and continue baking 35 to 45 minutes or until center is just set.
- Remove from oven and run a knife around the rim to prevent cracking.
- Cool thoroughly at room temperature.
- Chill overnight.
- In a small saucepan, whisk 2 eggs until foamy.
- Combine with 3/4 cup sugar, 1 teaspoon orange rind, 1 teaspoon lemon rind, 1/4 cup lemon juice, 2 tablespoons orange juice, and 2 tablespoons butter in saucepan.
- Cook over low heat, stirring constantly, until smooth and thickened.
- Cool.
- Just before serving, spread evenly over cheesecake.
- Garnish with poppyseeds, lemon or orange slices.
- Yield: 12 servings.