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baking American
Lemon Poppy Seed Cheesecake with Berry Purée Recipe-1160

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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


  • 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


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.

© 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%)
133mg (44%)
242mg (10%)
9g (47%)
18g (28%)
1mg (5%)

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