All you low carb, Paleo, diabetic and otherwise aware eaters who know that sugar is poison but still crave something sweet, this is it. A cheese cake that is yummy, legal, and lovely. Plus it goes together in a flash. Easy to make and delicious. What’s to lose? You know what.
Lemon Poppy Seed Cheesecake with Berry Puree but without sugar
2 cups almonds, ground into meal
2 tablespoons melted unsalted butter
10 oz (300 g) cottage cheese
10 oz (300 g) cream cheese, softened
1 cup sour cream
1 cup granulated sugar substitute (Stevia or Equal)
3 tablespoons cornstarch
4 large eggs, at room temperature
1-1/2 tablespoons poppy seeds
1 teaspoon vanilla
1 teaspoon ground cinnamon
8 ounces strawberries and raspberries, divided. Half for garnish
Yield: makes 8–10 servings
Preheat the oven to 300°F (150°C). Butter a 9in (23cm) springform pan. Combine almonds and butter and press into sides and bottom of the pan.
Grate the zest from the lemons and squeeze 4 tablespoons lemon juice. Process the cottage cheese, cream cheese, sour cream, sugar, cornstarch, and 3 tablespoon lemon juice in a food processor until smooth. Add the eggs and process to combine. Stir in the poppy seeds and transfer to the pan.
Bake for 1 1/2 hours, or until the sides of the cheesecake are beginning to brown.
To make the berry sauce, puree half the berries, sugar substitute to taste and remaining lemon juice in a food processor. Cover and refrigerate.
Transfer the cheesecake to a wire cake pan. Run a knife around the inside of the pan. Cool completely in the pan. Cover and refrigerate at least 5 hours, until chilled. Remove the sides of the pan, slice, and serve, with the berry puree.