Lemon cheesecake in poppy seed pastry | Fast Ed
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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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
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