Lemon-Berry Cheesecake

Lemon-Berry Cheesecake Recipe
Oxmoor House


12 servings (serving size: 1/12 of cheesecake, about 2 tablespoons raspberries, and about 1 tablespoon sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 26 Minutes
Cook: 1 Hour, 26 Minutes
Chill: 8 Hours

Nutritional Information

Calories 300
Fat 10.7 g
Satfat 2.8 g
Protein 13.2 g
Carbohydrate 38.2 g
Cholesterol 80 mg
Iron 1.0 mg
Sodium 338 mg
Caloriesfromfat 32 %
Fiber 2.5 g
Calcium 69 mg


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


Preheat oven to 350°.

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 350° for 6 minutes. Remove from oven and cool completely. Reduce oven temperature to 325°.

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.

Bake at 325° 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.

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).

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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