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Oxmoor House Photo by: Oxmoor House

Lemon-Berry Cheesecake

Oxmoor House JANUARY 2004

  • Yield: 12 servings (serving size: 1/12 of cheesecake, about 2 tablespoons raspberries, and about 1 tablespoon sauce)
  • Cook time:1 Hour, 26 Minutes
  • Prep time:26 Minutes
  • Chill:8 Hours


  • 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


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).

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

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Lemon-Berry Cheesecake recipe