HONEY MAID Citrus Poppyseed Cheesecake

HONEY MAID Citrus Poppyseed Cheesecake

Prep time20 min
Total time4hr 10min
ServingsMakes 12 servings.
  • 1¼ cups Honey Maid Crumbs
  • ¼ cup butter, melted
  • 3 pkg. (250g each) brick cream cheese, softened
  • ¾ cup sugar
  • 3 eggs
  • 3 Tbsp. poppy seed
  • grated peel and juice from 1 medium lemon
  • grated peel and juice from 1 medium lime
  • ½ cup thawed frozen whipped topping
  • 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 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.
Recipe Tips
  • Size-Wise
    Save 55 calories, 6 g fat and 3 g saturated fat by using brick light cream cheese, whipped 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 27.4g 
   Saturated 13.1g 
Cholesterol 108mg 
Sodium 399mg 
Carbohydrate 27.7g 
Protein 5.6g 
Vitamin A17 %DV
Calcium18 %DV
Iron6 %DV

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