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1
Preheat the oven to 400 degrees F, then generously butter the inside bottom & sides of a 10-inch springform cake pan.
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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.
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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.
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4
Add the eggs one at a time, beating well after each addition.
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5
Add the sweetened milk & the vanilla & beat for another minute.
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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.
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7
Gently pour the mixture into the prepared cake pan & carefully smooth the top by tapping the pan on the counter.
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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'.
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9
Remove the cake from the oven & allow it to cool completely, in the pan, on a wire rack.
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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.
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11
When the curd is set, remove the side of the pan & serve.
