https://www.youtube.com/watch?v=IJd-qxTslbw

Recipe By: Queen G's Recipes

Serves: 8-10

​Prep time: 15 Minutes

Bake time: 1 Hour and 15 Minutes

Ingredients

Crust:

• 2-1/4 cups graham cracker crumbs

• 2 tablespoons granulated sugar

• 1/2 cup melted butter

Filling:

• 4 - 8oz packages cream cheese, at room temp

• 1-1/4 cups granulated sugar

• 2 teaspoons vanilla extract

• 4 large eggs

• 1/4 cup freshly squeezed lemon juice

• zest of two lemons

• 2 tablespoons all purpose flour

• 1 tablespoon poppy seeds

Toppings:

• 1-1/2 cups homemade or store bought lemon curd (link below)

• whipped cream ( store bought or homemade)

Directions:

1. In a bowl, combine the graham cracker crumbs, sugar and melted butter to make the crust. Mix with a spatula until the texture resembles wet sand.

   
   

2. Grease a 9 inch springform pan with non-stick spray, then add the crust mixture. Use a cup or your hands to firmly press and evenly flatten the crumbs along the bottom and up the sides of the pan. Place the pan in the refrigerator to chill.

   
   

3. In a food processor or blender, add the cubed cream cheese and mix until smooth. Set aside.

   
   

4. In a separate bowl, mix the sugar and zest of a lemon using your hands. Add the lemon sugar mixture into the food processor and blend until smooth and well combined.

   
   

5. Add in the vanilla extract, lemon juice, and flour. Blend until just combined. Then, add the eggs and mix for only 10 seconds- do not over mix.

6. Gently fold in the poppy seeds.

   
   

7. Pour the filling into the prepared crust in the springform pan. Place the pan on a baking sheet to catch any potential spillage.

   
   

8. Preheat the oven to 300F and bake for 1 hour and 15 minutes. After baking, let the cheesecake sit it in the pan at room temperature for 1 hour. Then, refrigerate overnight or for at least 6 hours before serving.

   
   

9. For the topping, add some lemon curd and whipped cream on each slice. Enjoy!