Lemon Poppy Seed Cheesecake with Berry Purée
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
- 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.
- Bake for 11/2 hours, or until the sides of the cheesecake are beginning to brown.
- To make the berry sauce, purée the berries, sugar, and remaining 1 tbsp lemon juice in a food processor. Cover and refrigerate.
- 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 The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!