Lemon Poppy Seed Cheesecake with Berry Puree

1. 1

   Preheat the oven to 300F (150C).

2. 2

   Butter a 9in (23cm) springform pan.

3. 3

   Grate the zest from the lemons and squeeze 4 tbsp lemon juice.

4. 4

   Process the cottage cheese, cream cheese, sour cream, sugar, cornstarch, and 3 tbsp lemon juice in a food processor until smooth.

5. 5

   Add the eggs and process to combine.

6. 6

   Stir in the poppy seeds and transfer to the pan.

7. 7

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

8. 8

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

9. 9

   Cover and refrigerate.

10. 10

    Transfer the cheesecake to a wire cake pan.

11. 11

    Run a knife around the inside of the pan.

12. 12

    Cool completely in the pan.

13. 13

    Cover and refrigerate at least 5 hours, until chilled.

14. 14

    Remove the sides of the pan, slice, and serve, with the berry puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.