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Lemony Cheesecake with Mixed Berry Sauce

Serves 8


    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. 


    Pan handling

    A springform pan is a piece of bakeware with sides that can be easily removed from the base. It’s the ideal pan for baking cheesecakes, quiches, mousses, and cakes. The removable sides of this pan allow the baked goods to be easily removed without damage.


    Lemony Cheesecake with Mixed Berry Sauce


      • 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


      Per serving:

      • calories320
      • protein14 g
      • total fat18 g
        • sat. fat8 g
      • total carbohydrates 28 g
        • sugars19 g
        • fibre3 g
      • sodium313 mg



      Heat oven to 375 F (190 C). Line bottom of 8 inch (20 cm) springform pan with parchment paper and grease sides of pan.


      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.


      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.


      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.


      Serve slices of cake topped with warm berry sauce.



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