Lemon Poppy Seed Cheesecake with Berry Puree

Lemon Poppy Seed Cheesecake with Berry Puree
Lemon Poppy Seed Cheesecake with Berry Puree

Editor's Note: Light and fluffy, this Lemon Poppy Seed Cheesecake with Berry Puree is unlike any cheesecake recipes you've tried before. The bright lemon flavor is perfect for warmer weather, and since this cheesecake isn't as dense as the ones you're probably used to, you can enjoy it at any time. Use seasonal berries for the puree to really take advantage of the season and provide a pleasing pop of color! This easy cheesecake recipe is bound to be a hit with your family and friends.

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

Makes10 servings

Preparation Time20 min

Cooking MethodBaking



Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseDessert

EquipmentFood Processor, Springform Pan

Taste and TextureCheesy, Creamy, Sweet

Type of DishCheesecake


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


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

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


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