Orange Poppy Seed Cheesecake
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
For the crust
- 1 1⁄2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 3 tablespoons sugar
- 1⁄2 teaspoon ground ginger
-
For the filling
- 3 (8 ounce) packages cream cheese, softened
- 1 1⁄4 cups sugar
- 4 eggs
- 1⁄2 cup sour cream
- 1 (1 ounce) bottle orange extract
- 2 tablespoons poppy seeds
- 1 tablespoon vanilla extract
- 1⁄4 teaspoon ground ginger
-
For the topping
- 1 (10 ounce) package frozen raspberries in light syrup
- 1 teaspoon vanilla extract
directions
- Preheat oven to 325°F For the Crust, mix all ingredients in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Set aside.
- For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add remaining ingredients; beat until smooth. Pour into crust.
- Bake 1 hour and 15 minutes or until top is lightly browned and center is almost set. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack. Refrigerate 4 hour or overnight.
- For the Raspberry Sauce, purée raspberries in blender. Strain seeds from sauce; discard seeds. Stir in vanilla. Cover and refrigerate until ready to serve.
- To serve, spoon Raspberry Sauce on dessert plates, then place cheesecake slices on sauce. Garnish with whipped cream and orange slices, if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
114807933"