Skinny Lemon Cheesecake
We all love a slice of cheesecake, whether it be oven baked or a simple gelatine set, yet sometimes it would be more preferable to have a slice with perhaps less calories than the traditional bake. If you are seeking to make such a dessert, then please try this recipe, as it truly does cut down on the calories and fat content often found in a classic cheesecake. I use caster sugar to sweeten but the recipe also works well with natural coconut sugar or runny honey (added to taste).
Ingredients
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100g low fat digestive biscuits- crushed
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75g low calorie margarine- melted
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300g low fat ricotta cheese
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200g low fat cream cheese
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115g caster sugar- coconut sugar or runny honey
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2 lemons- rind and juice
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1 egg- separated
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Garnish
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Fresh strawberries
Instructions
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Prepare biscuit base:
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01 Combine crushed biscuits and melted margarine and press into the base of a lightly greased, lined tin. Chill for 30 minutes.
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Make filling:
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02 Beat ricotta, cream cheese, sugar and lemon juice with electric beaters until smooth. Now add egg yolk. Finally fold in 3 teaspoons of lemon rind and the lightly whisked egg white.
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03 Pour mixture into the prepared tin, sprinkle well the surface with the remaining lemon rind.
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Bake:
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04 Place in a moderate oven and bake for up to 45 minutes – the centre will still be a little wobbly.
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05 Leave to cool in the tin, then refrigerate for at least 5 hours before serving.
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Serve:
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06 Slice thickly and garnish with fresh strawberries.
Notes
There are two easy methods to crush biscuits: ONE - place in a plastic bag and crush with rolling pin or TWO - place into a food processor and whiz until a fine crumb. I use for this recipe an 18 cm springform tin, however, of a larger more generous cheesecake best to double up the ingredients and use a 24cm tin. Freezes well.
