Rasberry and poppy seed cheese cake

When I thought of rasberries there is always the issue with its seeds. They seem to get stuck between the teeth and have a discarding factor attached to them. Nevertheless its a specific element in texture of the berry which got me thinking. As a idea and a twist I decided to replace the original seeds with an alternative - poppy!

Serves 4

400 g Philadelphia cream cheese

400 g rasberries

400 ml double cream

3 tsp poppy seeds

130 g sugar

pinch of salt

160 g Digestive biscuits

80-100 g melted butter

grated rind and juice of 1 lemon

1/2 vanilla pod or 1 tsp vanilla sugar

8 leafs of gelatin

To start with preheat no oven! This cake needs no cooking but to set in the fridge for minimum of 6 hours.

Put the gelatin leafs in plenty of cold water and leave to soften for 10 minutes.

Meanwhile blitz the rasberries in blender or food processor and pass them threw a fine sieve. Discard the seeds.

Crush the biscuits in a plastic grip bag with rolling pin or in food processor until fine crumble is reached. Mix in the melted butter and lemon zest.

Combine the cream cheese with sugar and salt. Divide the mixture to 40/60 patches in separate bowls.

Whip the cream and  divide to 30/70 patches. 

Take the gelatin out of the water and squeeze out excess water. Mix together the lemon juice and some water to get 100 ml of liquid. Melt the gelatin  in a bowl over simmering water (or in microwave med power for 40-60 seconds) 

Mix together 40% part cheese, the rasberry pulp and 60% of dissolved gelatin. Mix well and then fold in 30% part of whipped cream. 

In another bowl mix together rest of the cheese, poppy seeds and gelatin. Mix well and then fold in rest of whipped cream.

Assemble the cake making layers as You fill up the forms. At the end sprinkle the top with biscuit crumbs and pat to flat the surface gently.

Keep in the fridge at least for 6 hours  or overnight to set. To get the cake out from the form, use a bowl of hot water and dip the forms in for 10-15 seconds of line the forms before with clean film, baking paper or powdered sugar and little grease.

Serve with fresh berries and a glass of bubbly!