- Course: Dessert
- Skill Level: Easy
- Cost: Moderate
- Favorited: 58 Times
Can be made ahead of time.
A light alternative to cheesecake, especially good for a lunchtime dessert.
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.
Caution: Cake needs to chill for at least 5 hours before serving.
Freezing Information: Freeze the cheesecake and sauce for up to 3 months.
Nutritional information is based on 10 servings and does not include Garnishes.