Lemon Poppy Seed Cheesecake with Berry Purée

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The Cooking Book

8 serving

Prep time: 20 mins

Cook time: 1 hr 30 mins

Serves: 8

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

Cake needs to chill for at least 5 hours before serving

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Ingredients Method

Ingredients

2 lemons
300g cottage cheese
300g cream cheese
250ml soured cream
285g caster sugar
3 tbsp cornflour
4 eggs
1½ tbsp poppy seeds
2 tbsp icing sugar, for dusting
6 strawberries, to decorate
250g berries, fresh, frozen, or preserved, such as blackberries, bilberries, raspberries, strawberries
6 raspberries, to decorate

Method

Step 1

Preheat the oven to 150°C (300°F/Gas 2). Grease and line the cake tin. Grate the zest from the lemons and squeeze the juice. Place the cheeses, soured cream, 200g of sugar, cornflour, lemon zest, and two-thirds of the lemon juice into a food processor and process until smooth.

Step 2

Add the eggs and process to combine. Stir in the poppy seeds, pour the mixture into the prepared tin (the mixture should fill half to two-thirds of the tin), and bake for 1 hour 30 minutes, or until the cake is firm.

Step 3

Meanwhile, to make the berry purée, place the berries, 85g of sugar, and remaining lemon juice in a food processor and blend until smooth. Chill, covered, until needed.

Step 4

When the cake is done, remove from the oven and run a knife around the edge of the tin to loosen the cake and to stop the surface cracking when cooling. Let it cool in the tin on a wire rack, then chill for at least 5 hours. When ready to serve, remove from the tin, dust with icing sugar, serve with the fresh fruit, and the berry purée.