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Lemon Poppy Seed Cheesecake with Berry Purée

Categories: Big-Batch Meals, Easter, Passover, Sweet
Type: Desserts and Baked Goods

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

Prep Time: 20M

Cooking Time: 1H30M, plus cooling

Serves: makes 8-10 servings


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

For the berry purée

  • 8oz ( 250g) hulled and sliced strawberries
  • 1/3 cup granulated sugar
Lemon Poppy Seed Cheesecake with Berry Purée photo

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  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 11/2 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 purée.
  • cake needs to chill for at least 5 hours before serving
  • freeze the cheesecake and sauce for up to 3 months

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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