Lemon and poppyseed cheesecake
Method
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Preheat the oven to 175C/350F/Gas 4.
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Mix the ginger biscuits and melted butter in a bowl until well combined. Press into a 22cm/9in springform cake tin and chill in the fridge for 30 minutes.
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For the topping, blend the ricotta, sugar, eggs and vanilla extract in a food processor until smooth.
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Spoon the mixture into a bowl then gently fold in the lemon curd and poppy seeds. Spoon this mixture into the cake tin on top of the chilled biscuit base.
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Cook the cheesecake in the oven for one hour, depending on your oven. The cheesecake is cooked when springy to the touch and just set in the middle.
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For the syrup, place the sugar, 100ml/3½fl oz water and wine in a saucepan and bring gently to a simmer until all the sugar dissolves. Allow to boil for five minutes, or until thickened.
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Add the raspberries and rose water to the syrup, remove the pan from the heat and set aside. Once cooled, blend the sauce in a food processor until smooth and then pass through a fine sieve.
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Serve the cheesecake with the sauce and some double cream.
Ingredients
For the biscuit base
- 175g/6oz ginger biscuits, crushed
- 150g/5oz butter, melted
For the topping
- 1.2kg/2½lb full-fat ricotta
- 150g/5oz caster sugar
- 6 free-range eggs
- 1 tsp vanilla extract
- 250g/9oz lemon curd
- 1 tbsp poppy seeds
For the syrup
- 200g/7oz caster sugar
- 150ml/5fl oz white wine
- 250g/9oz raspberries, fresh or frozen
- 1 tbsp rose water
- double cream, to serve
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