I think I just finished my dissertation! Yay! But I still have another essay to write, so I can't really kick back and relax yet. What I can do, however, is spare a little break with a cup of tea and a slice of this lemon and poppyseed cheesecake. The cheesecake is made from ricotta cheese rather than cream cheese so the texture is different, lighter actually, but nonetheless scrumptious.
I also made delicious strawberry and rosewater syrup to drizzle on the cheesecake. I love rosewater. However, I completely forgot about it when I took the picture. By the time I remembered, the cheesecake was halfway gone. I could cut another slice, drizzle the sauce and take another picture but that means I must eat that slice. I really could but I know I shouldn't. It's not right to have another slice at this time. You know, I keep telling you that I have no self-control, but perhaps I don't give myself enough credit (I hope I don't speak too soon).
Lemon and Poppyseed Cheesecake
Recipe by Simon Rimmer
For list of ingredients and instructions, click here.