Poppyseed Cheesecake — Australia Recipe

Ingredients

• 1 cup poppy seed
• 16 ounces cream cheese, room temperature
• 16 ounces ricotta cheese, room temperature
• 1/2 cup granulated sugar
• 6 eggs, room temperature
• 1 tablespoon vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 1 cup lemon curd

Instructions

1. Preheat the oven to 400 degrees F and generously butter the inside bottom and sides of a 10-inch springform cake pan.
2. Sprinkle half of the poppy seeds over the inside bottom and sides of the cake pan, tipping out the excess and reserving the remaining seeds.
3. In a mixing bowl, using an electric mixer, beat 16 ounces of cream cheese and 16 ounces of ricotta cheese until very smooth, then add 1/2 cup of granulated sugar and continue mixing for 2 minutes.
4. Add 6 eggs one at a time, beating well after each addition to ensure a fluffy texture.
5. Next, add 1 (14 ounce) can of sweetened condensed milk and 1 tablespoon of vanilla extract, beating for another minute until well combined.
6. With a spatula, scrape down the sides of the bowl and stir to make sure everything is properly mixed, then fold in the remaining poppy seeds, distributing them throughout the cheese mixture.
7. Gently pour the mixture into the prepared cake pan, carefully smoothing the top by tapping the pan on the counter to eliminate air bubbles.
8. Bake for 10 minutes, then reduce the oven heat to 315 degrees F and bake for an additional 40 minutes, or until the mixture is still just slightly wobbly in the center.
9. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before removing it.
10. Once cooled, carefully spread and smooth 1 cup of lemon curd over the surface of the cake and sprinkle the remaining poppy seeds on top.
11. Let the lemon curd set before removing the sides of the pan and serving.