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lemon-poppy-seed-cheesecake-with-berry-pureacutee

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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%)
 

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