Lemon Poppy Seed Cheesecake With Berry Purée

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13 Ingredients

For the berry puree

250grams strawberries, hulled and sliced
65grams granulated sugar

2 lemons
1teaspoons confectioner's sugar (for dusting)
300grams cottage cheese
300grams cream cheese, softened
1 cup sour cream
250grams granulated sugar
3tablespoons cornstarch
4 large eggs (at room temperature)
1 1/2tablespoons poppy seeds
5 strawberries (for garnish)
5 raspberries (to garnish)

Nutrition per serving

14% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat the oven to 150°C. Butter a 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.

Step 2 of 4

Bake for 1 1/2 hours, or until the sides of the cheesecake are beginning to brown.

Step 3 of 4

To make the berry sauce, puree the berries, sugar, and remaining 1 tbsp lemon juice in a food processor. Cover and refrigerate.

Step 4 of 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 puree.