Ingredients

The following ingredients have 4 Servings
  • 650g cream cheese, at room temperature
  • 1 1/4 cup (275g) caster sugar
  • 4 eggs
  • 1/4 cup (35g) cornflour
  • 400g creme fraiche
  • Finely grated zest of 11/2 lemons, plus 80ml lemon juice
  • 300ml thickened cream
  • 2 tsp poppyseeds
  • 1/2 cup (110g) caster sugar
  • 2 small lemons, thinly sliced
  • Pared zest of 1 lemon
  • 2 tsp sunflower oil
  • 1/4 cup (55g) caster sugar
  • 300g shortbread biscuits
  • 125g unsalted butter, melted
  • 1/4 cup (40g) poppyseeds

Instruction

  • For the caramelised lemons, place the sugar and 1/4 cup (60ml) water in a saucepan over medium heat, stirring to dissolve sugar. Bring to the boil, then reduce heat to medium-low.
  • Add lemons and zest and simmer for 10 minutes or until the rind is slightly translucent.
  • Remove from pan using tongs and set aside. Reserve syrup. Heat the oil in a frypan over medium heat. Add lemon slices and cook for 8 minutes or until dark and caramelised.
  • Spread on a baking tray lined with baking paper and set aside to cool completely.
  • Preheat oven to 150°C. Grease and line the base and sides of a 22cm round springform cake pan with baking paper.
  • For the poppyseed base, place sugar and shortbread in a food processor and whiz until it resembles fine crumbs. With the motor running, slowly add the butter and poppyseeds until combined. Spread evenly across base of prepared pan.
  • To make the filling, place the cream cheese and sugar in a stand mixer fitted with the paddle attachment and beat until smooth. Add eggs, one at a time, beating until combined.
  • Add cornflour, creme fraiche and lemon zest and juice, and beat until combined.
  • Pour the filling over the poppyseed base, then bake on the centre oven rack for 1 hour or until just set, but with a slight wobble in the centre. Turn off oven and cool with the door ajar for 3 hours, then refrigerate for another 2-3 hours or until chilled.
  • Whisk the thickened cream to soft peaks, then fold through poppyseeds. Top the cake with the poppyseed whipped cream and the caramelised lemons.
  • Drizzle with reserved lemon syrup to serve.