Lemon Poppy Seed Cheesecake with Berry Purée
By The Cooking Book
Published on 21 April 2022
A light alternative to cheesecake, especially good for a lunchtime dessert.Cake needs to chill for at least 5 hours before servingTime and servings
1 hr 50 minsTotal time
8Servings
20 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 6 strawberries, to decorate
- 2 lemons
- 300 g of cottage cheese
- 300 g of cream cheese
- 250 ml of soured cream
- 285 g of caster sugar
- 3 tbsp of cornflour
- 4 eggs
- 1.5 tbsp of poppy seeds
- 2 tbsp of icing sugar, for dusting
- 250 g of 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.