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Food

Lemony Cheesecake with Mixed Berry Sauce

Serves 8

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Lemony Cheesecake with Mixed Berry Sauce

Surprise yourself with a rich and creamy, lemon-forward cottage cheese cheesecake that is much higher in protein than classic versions. A nut-based crust brings healthy fats to the dish and additional satiating protein. Serve it with berry sauce for a beautiful sweet tang and visual appeal. No springform pan? You can also make the cake using a regular round cake pan, but the recipe might make more cottage cheese filling than the pan can hold. 

Ingredients

Cheesecake
  • 1 1/4 cups (310 mL) rolled oats
  • 3/4 cup (180 mL) unsalted almonds
  • 3/4 cup (180 mL) raisins
  • 1/4 cup (60 mL) melted coconut oil
  • 2 Tbsp (30 mL) honey
  • 2 1/2 cups (625 mL) 1% cottage cheese
  • 1/3 cup (80 mL) 18% table cream
  • 2 large organic eggs
  • 2 Tbsp (30 mL) cornstarch
  • 3 Tbsp (45 mL) sugar
  • Zest of 2 lemons
Berry sauce
  • 2 cups (250 mL) frozen mixed berries
  • 2 Tbsp (30 mL) honey or maple syrup
  • 1 Tbsp (15 mL) fresh lemon juice
  • 1/4 tsp (1 mL) almond extract

Nutrition

Per serving:

  • calories 320
  • protein 14 g
  • total fat 18 g
    • sat. fat 8 g
  • total carbohydrates 28 g
    • sugars 19 g
    • fibre 3 g
  • sodium 313 mg

Directions

01
Heat oven to 375 F (190 C). Line bottom of 8 inch (20 cm) springform pan with parchment paper and grease sides of pan.
02
In food processor, place oats and almonds and process until pulverized. Add raisins, coconut oil, and honey. Process again until mixture sticks together when squeezed with your fingers. Press mixture into prepared pan.
03
In bowl, blend cottage cheese, eggs, cornstarch, cream, sugar, and lemon zest until completely homogenous. Pour batter over oat base and bake for 50 minutes, until edges have some browning and centre is still jiggly, but top is set. Let cheesecake cool in pan for 1 hour at room temperature. Transfer to fridge for at least 2 hours to cool completely and firm up.
04
To make berry sauce, in saucepan over medium heat, cook frozen berries, 2 Tbsp (30 mL) water, honey or maple syrup, lemon juice, and almond extract until berries begin to break down and release their juices, about 5 minutes.
05
Serve slices of cake topped with warm berry sauce.

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