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Lemon and Poppyseed Cheesecake

Ingredients (Serves 12)

For the biscuit base

  • 175g/6oz ginger biscuits, crushed
  • 150g/5oz butter, melted

For the topping

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


  • Preheat the oven to 175C/350F/Gas 4. 
  • 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. 
  • For the topping, blend the ricotta, sugar, eggs and vanilla extract in a food processor until smooth. 
  • 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.  
  • 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.
  • 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.
  • 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.
  • Serve the cheesecake with the sauce and some double cream.