Lemon and Poppyseed Cheesecake

Creamy lemon cheesecake on a ginger biscuit base topped with a raspberry and rosewater sauce. A decadent summertime dessert.

Baking Vegetarian Dessert Raspberry Cheesecake Lemon

Estimated Nutrition

Calories

621

kcal / serving

7452 kcal total

Carbs

57g

per serving

684 g total

Fat

35.6g

per serving

427.2 g total

Protein

16.4g

per serving

196.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

for the topping

tsp

Vanilla Extract

200

Caster Sugar

for the syrup

CondimentsSauces

250

Lemon Curd

Dairy

150

Butter

melted

1.2

Ricotta

full-fat

piece

Eggs

free-range

Double Cream

to serve

Fruits

250

Raspberries

fresh or frozen

Liquids

150

White Wine

tbsp

Rose Water

NutsSeeds

tbsp

Poppy Seeds

Other

175

Ginger Biscuits

crushed

Method

Preheat the oven to 175°C.

Mix crushed ginger biscuits and melted butter, then press into a 22cm springform tin and chill for 30 minutes.

Blend ricotta, sugar, eggs, and vanilla in a food processor until smooth.

Fold in lemon curd and poppy seeds, then pour the mixture over the chilled base.

Bake for 60 minutes until just set in the middle.

Simmer sugar, 100ml water, and wine in a saucepan until dissolved, then boil for 5 minutes to thicken.

Off the heat, stir in raspberries and rose water, cool, blend until smooth, and sieve.

Serve the cheesecake with the raspberry sauce and double cream.