This fresh and creamy cheesecake has won awards over the years. It's that good! – Kristin Arnett, Elkhorn, Wisconsin
Ingredients
- 1-1/2 cups graham cracker crumbs
- 3 tablespoons butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2-1/2 teaspoons vanilla extract
- 5 large eggs, room temperature, lightly beaten
- 1/2 cup heavy whipping cream
- 1/4 cup lemon juice
- 1 tablespoon grated lemon zest
- 1/3 cup poppy seeds
Directions
- Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside.
- In a large bowl, beat cream cheese, sugar, flour and vanilla until smooth. Add eggs, cream, lemon juice, zest and poppy seeds. Beat on low speed just until combined. Pour into prepared crust.
- Place pan on a baking sheet. Bake until center is almost set, 55-60 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before serving. Refrigerate leftovers.
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