Lemon-Berry Cheesecake Recipe

Name: Lemon-Berry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup crushed gingersnap cookies (about 19 cookies); 1/3 cup uncooked quick-cooking oats; 2 tablespoons butter, melted; Cooking spray; 1 (24-ounce) carton 1% low-fat cottage cheese; 1 (8-ounce) block 1/3-less-fat cream cheese, softened; 1 cup sugar; 1/3 cup all-purpose flour; 1 tablespoon grated lemon rind (about 2 lemons); 1/4 cup fresh lemon juice (about 2 lemons); 3 large eggs; 1 large egg white; 1 teaspoon vanilla extract; 2 cups raspberries; Lemon Cream Sauce

Servings: persons

1 cup crushed gingersnap cookies (about 19 cookies)
1/3 cup uncooked quick-cooking oats
2 tablespoons butter, melted
Cooking spray
1 (24-ounce) carton 1% low-fat cottage cheese
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
1/3 cup all-purpose flour
1 tablespoon grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice (about 2 lemons)
3 large eggs
1 large egg white
1 teaspoon vanilla extract
2 cups raspberries
Lemon Cream Sauce

1
Preheat oven to 350u00b0.
2
Place crushed gingersnaps, oats, and butter in a food processor; process until blended. Press on bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350u00b0 for 6 minutes. Remove from oven and cool completely. Reduce oven temperature to 325u00b0.
3
Combine cottage cheese and cream cheese in food processor; process 2 minutes or until smooth. Add sugar and next 6 ingredients; process 1 minute or just until blended. Pour cheese mixture over prepared crust.
4
Bake at 325u00b0 for 50 minutes or until center is almost set (center will be soft but will firm when chilled). Turn off oven; leave cheesecake in oven 30 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill 8 hours.
5
Unmold cheesecake onto a serving platter. Serve with raspberries and Lemon Cream Sauce. YIELD: 12 servings (serving size: 1/12 of cheesecake, about 2 tablespoons raspberries, and about 1 tablespoon sauce).

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup crushed gingersnap cookies (about 19 cookies), 1/3 cup uncooked quick-cooking oats, 2 tablespoons butter, melted, Cooking spray, and more.

Yes, Lemon-Berry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Berry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions