Lemon and poppyseed cheesecake
Ingredients
- 175g/6oz ginger biscuits, crushed
- 150g/5oz butter, melted
- 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
- 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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