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

Directions

• 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.