A cake recipe for all foodies:
1. melt butter. Form cookies in a freezer bag and crush finely with a rolling pin. Knead together lemon zest, butter, rum and crumbs. Press the mixture into a 24 cm dia. cake springform pan lined on the bottom with parchment paper. Leave to cool for 30 minutes.
For the cheesecake mixture, beat cream cheese, curd, lemon zest, lemon juice, flour and vanilla sugar with the whisks of a mixer for 5 minutes until creamy. Fold in eggs, one at a time, 30 seconds each. Add poppy seed mixture and rum and fold in. Spread on the crumb base.
Bake the cake in a heated oven at 160 °C on the 2nd rack from the bottom for 45 minutes (gas 1-2, convection oven not recommended). Cool completely at room temperature, preferably for one night.
4. simmer cranberry compote, juice of one lemon and liqueur for one minute on low heat. Remove cake from mold. Spread cooled compote evenly on top. Spread pistachios evenly on the edge and press lightly until smooth.