Citrus Poppyseed Cheesecake

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prep time

20 min

total time

4 hr 10 min

makes

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kraft

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What You Need

1-1/4 cups Honey Maid Graham Crumbs

1/4 cup butter, melted

3 pkg. (250g each) Philadelphia Brick Cream Cheese, softened

3/4 cup sugar

3 eggs

3 Tbsp. poppy seed

Grated peel and juice from 1 medium lemon

Grated peel and juice from 1 medium lime

1/2 cup thawed Cool Whip Whipped Topping

Make It

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springrform 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 Tbsp. each of the lemon and lime juice. Discard any remaining juice.

BAKE 45 to 50 min. or until centre 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.

kraft kitchens tips

Size-Wise

Save 55 calories, 6 g fat and 3 g saturated fat by using Philadelphia Light Cream Cheese product, Cool Whip Light Topping and low-trans margarine.

Cooking Know-How

Make sure the cream cheese and sugar are completely blended, free of lumps and smooth, before blending in remaining ingredients.

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rating

I substituted sour cream for 1 cup of cream cheese and it is great. I also just use lemon rather than the lemon/lime combo. A big hit with my family.
posted by sjor5 | on 2/10/2011

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Served with fresh strawberries, a great combination!
posted by mcm559 | on 4/17/2010

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There was a lot of cream cheese involved, But overall, was very tasty and addicting!
posted by mikayla-woo | on 7/16/2009

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Excellent Summer Desert
posted by mentes | on 6/4/2008

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Made for a special occasion. Everyone loved it!
posted by bubco | on 12/19/2006

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posted by bedl3 | on 5/21/2006

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Very good! I used two lemons instead of the lime & it worked out very well.
posted by a cook | on 3/23/2006

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Very nice cheesecake. Not too sweet and nice and light in texture. Just the right amount of flavour. I recommend esuring your rinds are minced finely.
posted by Mel261 | on 1/17/2006

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This was hit at a recent birthday celebration for a friend who loves lemon and poppyseed anything! I used a non-wheat graham crust flour for the base from my local natural food store and it worked perfectly. I also used all the juice from both the lemon and the lime for extra zing.
posted by ronaye.willington | on 4/18/2005

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Made this last week and the whole family loved it.
posted by jomir | on 2/12/2005