Lemon Poppy Seed Cheesecake Recipes

Steps:

• Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
• In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
• Whisk together remaining 4 teaspoons lemon juice and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

Steps:

• Preheat oven to 350°F.
• Mix all crust ingredients together in a small bowl until they begin to stick together.
• Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
• Bake for 10 minutes. Set aside to cool.
• Preheat oven to 325°F.
• Mix cream cheese and sugar until integrated.
• Mix in eggs, one at a time, mix in sour cream.
• Add zest, ginger, and poppy seeds.
• Spoon mixture over pre-baked crusts, bake for 30 minutes.
• Remove cheesecakes from oven and allow to come to room temperature.
• Place in the refrigerator to chill.
• Whip heavy whipping cream and sugar until light and fluffy.
• Mix in ginger.
• Spread or pipe frosting onto the chilled cheesecakes, you can decorate with colored sugar and a gingersnap cookie.