A light alternative to cheesecake, especially good for a lunchtime dessert.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 lemons||4 large eggs, at room temperature|
|10 oz (300 g) cottage cheese||1 1/2 tbsp poppy seeds|
|10 oz (300 g) cream cheese, softened||confectioner's sugar, for dusting|
|1 cup sour cream||strawberries and raspberries, for garnish|
|1 cup granulated sugar||8 oz (250 g) hulled and sliced strawberries|
|3 tbsp cornstarch||1/3 cup granulated sugar, for sauce|
Preheat the oven to 300°F (150°C). Butter a 9in (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.
Bake for 1 1/2 hours, or until the sides of the cheesecake are beginning to brown.
To make the berry sauce, puree the berries, sugar, and remaining 1 tbsp lemon juice in a food processor. Cover and refrigerate.
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.
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