Lemon and poppyseed cheesecake recipe
"This creamy lemon cheesecake with a raspberry and rosewater sauce makes a decandent summertime pud...."
INGREDIENTS
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175g/6oz ginger biscuits, crushed
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150g/5oz butter, melted
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1.2kg/2½lb full-fat ricotta
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150g/5oz caster sugar
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6 free-range eggs
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1 tsp vanilla extract
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250g/9oz lemon curd
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1 tbsp poppy seeds
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200g/7oz caster sugar
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150ml/5fl oz white wine
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250g/9oz raspberries, fresh or frozen
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1 tbsp rose water
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double cream, to serve
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