1. Preheat the oven to 400 degrees F, then generously butter the inside bottom & sides of a 10-inch springform cake pan. 2. Sprinkle half of the poppyseeds over the inside bottom & sides of the cake pan, then tip out the excess & reserve them with the remaining poppy seeds. 3. In a mixing bowl & with an electric mixer, beat the cream cheese & ricotta cheese until very smooth, then add the sugar & continue mixing for 2 minutes. 4. Add the eggs one at a time, beating well after each addition. 5. Add the sweetened milk & the vanilla & beat for another minute. 6. Use a spatula to scrape & to stir around the sides to make sure everything is properly mixed, then add the poppy seeds & mix well, distributing them throughout the cheese mixture. 7. Gently pour the mixture into the prepared cake pan & carefully smooth the top by tapping the pan on the counter. 8. Bake for 10 minutes, then reduce the oven heat to 315 degrees F & bake for another 40 minutes, or until the mixture is stilll just slightly 'wobbly'. 9. Remove the cake from the oven & allow it to cool completely, in the pan, on a wire rack. 10. When the cake is cold, carefully spread & smooth the lemon curd over the surface of the cake, then sprinkle the remaining poppy seeds over the surface of the curd. 11. When the curd is set, remove the side of the pan & serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
