Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Orange Poppyseed Cheesecake

I originally posted this recipe on my own blog in 2007 when blogging was still  new to me and before we started Mennonite Girls Can Cook.  Since then, I've updated the method which works really well for me.  This cheesecake is perfect for spring!  

Vanilla Almond Crust

  • 30 vanilla wafers
  • 3/4 cup sliced almonds
  • 1/4 cup melted butter
  1. Process wafers and almonds in food processor until the crumb is uniform and fine.
  2. Add melted butter, combine and spread evenly into a 9 inch springform pan.
  3. Bake at 350 for 10 minutes. Set aside to cool.  Wrap the outside of pan in heavy foil.

Orange Poppyseed Cheesecake Filling
  • 2 - 250 gram/8 ounce packages room temperature cream cheese
  • 3/4 cup sugar
  • 4 room temperature eggs
  • 2 1/2 tablespoons flour
  • 1 peeled and sectioned navel orange
  • 1/2 cup whipping cream
  • 2 teaspoons orange finely grated orange zest (about 1 large orange)
  • zest of half a large lemon
  • 2 tablespoons poppy seeds  
  1. Preheat oven to 500.
  2. Beat together cream cheese and sugar in a medium mixing bowl. Add flour and mix well.
  3. Place the orange into a blender and blend well to make a juice.  Add the eggs and whipping cream and blend just until smooth.
  4. Add the cream cheese mixture and pulse until smooth.  Add zests and poppy seeds and pulse several times to combine.
  5. Pour mixture into cooled crust and gently tap the pan onto the counter 10 times to remove the air bubbles.  Let sit 10 minutes and tap a few more times.
  6. Bake for 10 minutes and reduce oven temperature to 200 F.  Do not open oven door.
  7. Bake for another 35 minutes.  As soon as it comes out of the oven, use a sharp knife to carefully slide between the pan and the cheesecake to allow the cheesecake to cool without cracking. 
  8. Cool on wire rack.  After the cheesecake comes to room temperature, refrigerate until ready to serve.
Orange Glaze
  • 2 eggs
  • 1/2 cup sugar
  • 1 1/2 teaspoons finely grated orange zest
  • zest of half a large lemon
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 2 tablespoons butter
  1. In a small saucepan,  or microwave safe bowl, whisk eggs. Combine sugar, zests and juices and add to eggs.  Microwave one minute, stir and repeat until mixture bubbles and thickens.  Alternately, cook over medium heat, stirring until glaze comes to a bubbles and thickens.
  2. Remove from heat, add butter,  stir well.  Place plastic wrap on surface and chill.
Serve with Orange Glaze and sweetened whipped cream.


  1. Oh Boy ! this really looks good-- will have to book mark for later use..thanks

  2. I was privileged to sample this. So good!!!!

  3. Lovella, this looks amazing! It might be going to our Easter gathering...


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