Poppyseed cheesecake

• plain flour↗325g g
• baking powder↗5g g
• icing sugar↗125g g
• butter↗125g g

  plus extra for the tin

• egg yolks↗2
• poppy seeds↗250g g
• eggs↗5

  4 separated

• breadcrumbs↗40g g

  plus extra for the tin

• butter↗125g g

  plus extra for the tin

• caster sugar↗30g g
• curd cheese↗1kg kg
• vanilla pudding80g g

  (or use cornflour plus 1 tsp vanilla extract)

• almond essence↗½ tsp tsp

  or extract

• dark chocolate↗100g g
• double cream↗50ml ml

Step-by-step instructions

1. 1

   Mix the ingredients for the cheesecake base together and knead into a dough – you may need to add a splash of water. Wrap and put in the fridge for 1 hr.

2. 2

   Heat the oven to 180C/fan 160C/gas 4. Butter a 25cm cake tin and sprinkle with breadcrumbs. Roll out the dough to the size of the baking tin and line the base or, if it is crumbly, press it into the tin. Prick it with a fork and bake it for 10-15 minutes, then cool.

3. 3

   Mix the poppy seeds with one whole egg and the breadcrumbs. Beat the butter and sugar until light and fluffy. Keep mixing and add the egg yolks, then the cheese in batches. Add a few drops of almond essence and the vanilla pudding or cornflour and vanilla extract. Finally, whisk the egg whites with a pinch of salt until stiff and gently fold them into the cheese mixture. Tip the poppy seed mixture on the cooled baked base and level it with a spatula. Pour the cheese mixture on top and spread it out evenly. Bake for 50mins-1 hour. Cool

4. 4

   For the chocolate coating, break the chocolate into pieces, add the cream and melt in the microwave or in a bowl set over a pan of water until you have a chocolate sauce. Drizzle over the cooled cheesecake.