Lemon Poppy Seed Cheesecake

If you like lemon poppy seed cake, then you will thoroughly enjoy this cheesecake, as well. Tart with a creamy sweetness that pairs quite well with it's burst of lemon flavour.  

Lemon Poppy Seed Cheesecake

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1 1/4 cups graham crumbs

1/4 cup butter, melted

3 pkgs. (250 grams each) Philadelphia brick cream cheese

3/4 cup of sugar

3 eggs

3 tablespoons poppy seeds

grated peel and juice from 2 lemons

whip cream, optional
1 lemon sliced, to decorate the top of the cheesecake with, if you wish  

Preheat oven to 350ºF, if using a silver 9-inch springform pan or if using a dark nonstick 9-inch springform pan, set the oven temperature to 325ºF. 

Combine graham crumbs and butter; press firmly onto bottom of springform pan.

Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add the eggs, 1 at a time, beating on low speed after each addition, just until blended. Stir in the poppyseed, lemon peel and 3 to 4 tablespoons of lemon juice. Discard any remaining juice.

Bake for 45 to 50 minutes, or until the centre is almost set. Run a knife or metal spatula around the rim of the pan to loosen the cake; cool before removing the rim of pan. Refrigerate for 3 hours or overnight. Garnish with lemon slices, if you wish and add a dollop of whip cream when serving. Store leftover cheesecake in the refrigerator.