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Citrus Poppyseed Cheesecake

04:10:00 12
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14 10 Reviews
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Fresh spring flavours in a creamy cheesecake.

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What You Need

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Make It

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  • 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.

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.


  • 12

Nutritional Information

Serving Size 12
Calories 374
% Daily Value
Total fat 27.4g
Saturated fat 13.1g
Cholesterol 108mg
Sodium 399mg
Carbohydrate 27.7g
Protein 5.6g
Vitamin A 17 %DV
Calcium 18 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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