Lemon and blackberry cottage cheesecake

With zesty lemon and blackberries, this gorgeous cheesecake from The Australian Women's Weekly's 'Eat Well Live Well' cookbook is more tangy than sweet and is as delicious as it is pretty.

  • 25 mins preparation
  • 10 mins cooking
  • 8 hrs 30 mins marinating
  • Serves 10
  • Print


Lemon and blackberry cottage cheesecake
  • 2/3 cup shredded coconut, toasted
  • 1 cup almonds, roasted
  • 1/4 cup coconut oil, melted
  • 2 tablespoon coconut syrup
  • 125 gram blackberries
  • 1 cup (30g) purple edible flowers
Lemon blackberry filling
  • 2 teaspoon lemon rind, finely grated
  • 1/3 cup lemon juice
  • 2 tablespoon powered gelatine
  • 1/2 cup coconut syrup
  • 1 tablespoon vanilla extract
  • 200 gram blackberries
  • 1 kilogram cottage cheese
  • 1/2 cup coconut sugar
Blackberry syrup
  • 175 gram blackberries
  • 2 tablespoon coconut syrup
  • 1 tablespoon water


Lemon and blackberry cottage cheesecake
  • 1
    Grease a 20cm (8-inch) round springform pan; line base and side with baking paper.
  • 2
    Process ½ cup of the shredded coconut, the almonds, coconut oil and coconut syrup until finely chopped. Press mixture firmly over base of pan. Freeze for 30 minutes.
  • 3
    Meanwhile, to make lemon blackberry filling; Place half the lemon juice in a small bowl; sprinkle gelatine over juice. Stir to combine; stand for 5 minutes. Place remaining juice in a small saucepan with coconut syrup; bring to the boil. Remove from heat. Add gelatine mixture and vanilla; stir until gelatine dissolves. Cool for 5 minutes. Process blackberries until smooth; strain through a medium sieve, discard seeds. Process cheese, blackberry puree, coconut sugar and lemon rind until smooth. Add gelatine mixture; process until combined.
  • 4
    Pour lemon blackberry filling over base; cover, refrigerate overnight or until firm.
  • 5
    Then, to make blackberry syrup; Blend or process ingredients in a small blender or processor until smooth.
  • 6
    Remove cheesecake from pan. Serve cheesecake drizzled with blackberry syrup and topped with blackberries, flowers and remaining coconut.


This cheesecake is tangy and not overly-sweet. Cheesecake can be made up to 2 days ahead. When blackberries are not in season, use frozen berries. Thaw berries, drain, then pat dry with paper towel before using. Use maple syrup if you can't find coconut syrup. Try caster or light brown sugar instead of coconut sugar. Coconut syrup and sugar are available from most large supermarkets. To toast coconut, place in a frying pan; stir coconut over medium heat until browned lightly.

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