Get ready to embark on a culinary journey that will transform your dessert game forever! This Orange Poppy Seed Cheesecake with Lemon Glaze is not just a dessert—it's a symphony of flavors that will tantalize your senses and leave your guests begging for the recipe. Imagine a creamy, luxurious cheesecake infused with bright citrus notes, a delicate crunch of poppy seeds, and a zesty lemon glaze that adds the perfect tangy finish. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping dessert that looks and tastes like it came straight from a professional bakery.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup orange juice
- 2 tablespoons poppy seeds
- 1/4 cup lemon juice
- 1 cup powdered sugar
Instructions
- Preheat your oven to 325°F (160°C). This ensures that the cheesecake bakes evenly and thoroughly.
- In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a measuring cup or your fingers to firmly pack it down. Set aside.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure to scrape down the sides of the bowl as needed.
- Add the granulated sugar to the cream cheese and continue to beat until well combined and fluffy, about 2 minutes.
- One at a time, add the eggs, mixing well after each addition. Make sure to scrape down the bowl to ensure all ingredients are incorporated.
- Mix in the sour cream, orange juice, and poppy seeds until fully combined. The mixture should be smooth and creamy.
- Pour the cheesecake filling over the prepared graham cracker crust in the springform pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
- After the cheesecake has cooled, remove it from the oven and let it cool to room temperature on a wire rack. Once cooled, refrigerate it for at least 4 hours, preferably overnight.
- To make the lemon glaze, whisk together the lemon juice and powdered sugar in a small bowl until smooth. Adjust the consistency by adding more powdered sugar or lemon juice if necessary.
- Once the cheesecake is chilled and set, carefully remove the sides of the springform pan. Pour the lemon glaze over the top of the cheesecake, spreading it evenly with a spatula.
- Slice the cheesecake into 12 servings and serve chilled. Enjoy the delightful combination of orange and lemon flavors with the crunch of poppy seeds!
Tips
- Always use room temperature ingredients to ensure smooth, lump-free mixing.
- To prevent cracks, avoid overmixing the batter and use the water bath method or gradual cooling technique.
- Use a springform pan for easy removal and clean slicing.
- For the smoothest cheesecake texture, beat cream cheese until completely smooth before adding other ingredients.
- Chill the cheesecake overnight for the best flavor and texture development.
- When making the lemon glaze, add powdered sugar gradually to control consistency.
- Use a sharp, clean knife dipped in hot water for perfectly clean slices.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 425kcal
Carbohydrates: 35g
Protein: 8g
Fat: 29g
Saturated Fat: 17g
Cholesterol: 125mg
