In a medium saucepan, combine the whole milk and poppy seeds over medium heat. Gradually whisk in the fine semolina and about 100g of powdered sugar, stirring continuously until the mixture thickens, approximately 5-7 minutes. Once thickened, stir in the butter until melted and fully incorporated. Transfer this mixture into a lined springform pan, spreading it evenly across the bottom.

In a large mixing bowl, beat together the cream cheese, remaining 200g of powdered sugar, and corn flour until completely smooth and creamy. Add the eggs one at a time, mixing well after each addition. Incorporate the lemon zest, lemon extract, and crème fraîche, blending until the filling is velvety and homogenous. Pour this cheesecake filling over the cooled poppy seed base.

Preheat your oven to 160°C (320°F) and place a baking dish filled with hot water on a lower rack to create steam. Bake for approximately one hour until golden brown.

After baking, carefully remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 30 minutes. Once cooled to room temperature, refrigerate for a minimum of 4 hours.

When ready to serve, drizzle warmed honey over the top and garnish with fresh berries. Slice and serve chilled.