Lemon cheesecake in poppy seed pastry

Name: Lemon cheesecake in poppy seed pastry
Ingredients: 150g poppy seeds; 175g plain flour; pinch fine salt; 1 Tbsp pure icing sugar, sifted; 200g frozen unsalted butter, grated; 750g cream cheese; 250g caster sugar; seeds of 1 vanilla bean; finely-grated zest and juice of 4 lemons; 6 eggs; 100ml cream; 2 leave gelatine, soaked in cold water

fast-ed.com.au

1 Preheat oven to 150°C. Scatter the poppy seeds on a tray and bake for 15 minutes, until beginning to smoke. Cool, then grind to a powder. Combine with

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