Tasty Tuesday: Mother’s Day Cake

I don’t know about all of you but I love food and everything to do with food including all the gadgets in the kitchen. Welcome to another week of Tasty Tuesday where you will find anything from a recipe to tips on washing dishes! Just kidding cause, I hate to wash dishes and will get out of it if I possibly can and do most nights!

We are not huge cake eaters around here anymore. For some reason we just don’t like them as much as we used to. The kids either but I love to experiment with new things. So for Mother’s Day I thought I would experiment a little on the cheesecake. 

Ingredients

• 1-1/4 cups graham crumbs
• 1/4 cup butter, melted
• 3 pkg. Brick Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs
• 3 Tbsp. poppy seed
• grated peel and juice from 1 medium lemon
• grated peel and juice from 1 medium lime
• 1-2 cups blueberry pie filling or fresh blueberries
   

Directions

• Preheat oven to 350°F if you using a silver 9-inch springform pan*  Combine graham crumbs and butter; be sure to press firmly onto bottom of pan.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. If doing by hand it can take a few minutes. 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. Throw out any remaining juice.
• Bake 45 to 50 min. or until center is almost set. Now, run  a knife  around rim of pan to loosen cake; cool before removing rim of pan.  Refrigerate 3 hours or overnight. Top with blueberries*. 

Notes

If you are using a dark nonstick 9-inch springrform pan heat over to 325°F

You can top with the blueberry pie filling just before serving or once it is slightly cool in the fridge.