Name: Lemon Poppy Seed Cheesecake recipe by Mayuri Patel at BetterButter
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 8
Ingredients: For the base:; 100 g digestive biscuits; 2 tbsp soft butter; 1 tbsp black poppy seeds; For the cheesecake:; 85 g lemon jelly (jello) packet (1 packet); 150 ml (⅔cup) hot water; 225 g (about 11/4 cup) hung curd/yogurt; 150 ml (⅔ cup) fresh cream; 1 tbsp lemon juice; 1 tsp grated lemon zest or peel; 1 tbsp black poppy seeds; TOPPING:; ½ tsp lemon zest; 1 tsp poppy seeds; 6 to 7 inch round loose bottom cake tin

Ingredients Serving: 8

For the base:
100 g digestive biscuits
2 tbsp soft butter
1 tbsp black poppy seeds
For the cheesecake:
85 g lemon jelly (jello) packet (1 packet)
150 ml (⅔cup) hot water
225 g (about 11/4 cup) hung curd/yogurt
150 ml (⅔ cup) fresh cream
1 tbsp lemon juice
1 tsp grated lemon zest or peel
1 tbsp black poppy seeds
TOPPING:
½ tsp lemon zest
1 tsp poppy seeds
6 to 7 inch round loose bottom cake tin

Instructions

Crush the biscuits in a food processor or by putting them in a ziploc bag and crushing with a rolling pin. I prefer a coarse texture. Add the poppy seeds and mix well.
Melt the butter and add it to the crumbs. Mix it well.
Spoon the crumb mixture into the tin, spread it out evenly and gently press it down.
Put the tin in the fridge for the base to set.
Heat 150 ml of water. Add the jelly crystals to the hot water and stir till it melts. Set it aside till it becomes cool.
Whisk the thick yogurt till you get a smooth consistency. Add the cold jelly liquid and lemon juice. Blend it well.
Add the lemon zest and poppy seeds and mix gently.
Beat the cold fresh cream in a separate bowl till it is fluffy. Add it to the yogurt mixture. Whisk it with a hand blender or a whisk.
Pour the mixture gently over the base. Using a spoon or spatula, level it out. Sprinkle with extra grated lemon peel and poppy seeds if you like.
Let it set in the fridge. This will take about 6 to 8 hours. Carefully remove from the tin. Slice and serve chilled.

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