Lemon-Berry Cheesecake

Yield: 12 servings (serving size: 1/12 of cheesecake, about 2 tablespoons raspberries, and about 1 tablespoon sauce)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Chill: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 300
  • Fat: 10.7g
  • Saturated fat: 2.8g
  • Protein: 13.2g
  • Carbohydrate: 38.2g
  • Cholesterol: 80mg
  • Iron: 1.0mg
  • Sodium: 338mg
  • Calories from fat: 32%
  • Fiber: 2.5g
  • Calcium: 69mg


  • 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
  • Lemon Cream Sauce


  1. Preheat oven to 350°.
  2. 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°.
  3. 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.
  4. 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.
  5. 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).
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