← Back to Search Results
baking American
Lemon Poppy Seed Cheesecake with Berry Purée

Photo by:
Comments: 0
 

Recipe

A light alternative to cheesecake, especially good for a lunchtime dessert.

Yield: Makes 8–10 servings
Prep time: 20 Mins
Cooking time: 1½ Hrs, Plus Cooling

Ingredients

  • 2 lemons
  • 10 oz (300g) cottage cheese
  • 10 oz (300g) cream cheese, softened
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 3 tbsp cornstarch
  • 4 large eggs, at room temperature
  • 1½ tbsp poppy seeds
  • Confectioners sugar, for dusting
  • Strawberries and raspberries, for garnish

For the Berry Purée:

  • 8 oz (250g) hulled and sliced strawberries
  • 1/3 cup granulated sugar

Special Equipment:

  • 9-inch (23cm) springform pan

Directions

1. Preheat the oven to 300°F (150°C). Butter a 9in (23cm) springform pan. Grate the zest from the lemons and squeeze 4 tbsp lemon juice. Process the cottage cheese, cream cheese, sour cream, sugar, cornstarch, and 3 tbsp lemon juice in a food processor until smooth. Add the eggs and process to combine. Stir in the poppy seeds and transfer to the pan.

2. Bake for 1½ hours, or until the sides of the cheesecake are beginning to brown.

3. To make the berry sauce, purée the berries, sugar, and remaining 1 tbsp lemon juice in a food processor. Cover and refrigerate.

4. Transfer the cheesecake to a wire cake pan. Run a knife around the inside of the pan. Cool completely in the pan. Cover and refrigerate at least 5 hours, until chilled. Remove the sides of the pan, slice, and serve, with the berry purèe.

Notes

Caution: Cake needs to chill for at least 5 hours before serving.

Freezing Information: Freeze the cheesecake and sauce for up to 3 months.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings and does not include Garnishes.

329kcal (16%)
124mg (12%)
32mg (53%)
184mcg RAE (6%)
215mg
22mg
9g
31g
2g
36g
133mg (44%)
242mg (10%)
9g (47%)
18g (28%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
food-to-live-by Food to Live By
by Myra Goodman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
lidias-italy Lidia's Italy
by Lidia Bastianich
desserts-4-today Desserts 4 Today
by Abby Dodge
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?