Lemon and poppy seed cheesecake
Lemon and poppy seed cheesecake is deliciously creamy and citrusy, perfect for the summer months but can be enjoyed at any time of the year. It can be made as a single 20cm diameter cheesecake or eight individual 8cm diameter cheesecakes.
Equipment
- Kitchen scales
- Saucepan
- 1 dessertspoon
- Knife
- 20cm/8" loose bottomed non stick tin or eight individual 8cm dessert rings
- 2 medium sized bowls
- Wooden spoon
- Hand whisk or electric whisk
- 1 Tablespoon
- Zester or grater
- Sharp knife
- Board
- Chopping board
- Juicer
- Greaseproof paper
- Metal tray for the individual cheesecakes
Ingredients
For the cheesecake base
- 200 g plain biscuits
- 120 g butter
- 2 tsps runny honey (1 dessertspoon)
- 1 teaspoon olive oil if making a single 20cm/8" diameter cheesecake
For the cheesecake cream and decoration
- 250 ml mascarpone at room temperature
- 200 g whipping cream
- 20 g caster sugar
- 2 lemons zest and juice
- 3 tbsps poppy seeds
Instructions
To prepare the base
- Crush the biscuits to fine crumbs.
- Place the butter and honey in a pan and heat gently until the butter has melted and stir.
- Add the crushed biscuits to the butter/honey mixture and mix well.
- If making a single 20cm/8"diameter cheesecake, line with greaseproof paper and lightly oil.
- If making individual cheesecakes, place the dessert rings on greaseproof paper on a metal tray.
- Pack the biscuit mixture into the base/s of the lined tin (or eight individual dessert rings) and compact with the back of a spoon.
- Place in the fridge to chill.
To prepare the lemon cheesecake cream
- Place the mascarpone and caster sugar in a bowl and cream together using a wooden spoon.
- Zest and juice 2 lemons and finely chop the zest with a knife.
- Add the lemon zest and juice to the cheesecake cream mixture and mix well.
- Lightly whip the cream, add to the bowl with the mascarpone and sugar and fold in using a tablespoon.
- Place the bowl of cheesecake cream in the fridge for about half an hour.
To assemble the cheesecake
- For a single 20cm/8" diameter cheesecake, spoon the cheesecake mixture over the chilled base. If you are making individual cheesecakes, divide the mixture between the eight biscuit bases and finish to a level surface.
- Return to the fridge to chill for about an hour.
- Carefully remove from the tin/moulds and place on a tray or plates and liberally sprinkle poppy seeds over the top.
Nutrition
Calories: 486kcalCarbohydrates: 28gProtein: 6gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 92mgSodium: 251mgPotassium: 133mgFiber: 2gSugar: 12gVitamin A: 1186IUVitamin C: 15mgCalcium: 139mgIron: 1mg
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