Lemon Cheesecake Recipe
A light and refreshing dessert, this lemon cheesecake is the perfect way to end a meal. The tangy lemon flavor, creamy texture, and crunchy crumble topping make it a crowd-pleaser.
About Time:
- Prep Time: 20 minutes
- Total Time: 20 minutes plus 12 hours overnight chilling
- Yield: 9 servings
Ingredients:
- 10 digestive biscuits
- 50g low-fat spread
- 6 sheets leaf gelatine
- Low-calorie cooking spray
- 350g any no-added-sugar, fat-free vanilla yogurt
- 200g fat-free natural Greek-style yogurt
- 250g plain quark
- 1 tsp vanilla extract
- 2 level tbsp sweetener granules
- 11.5g sachet lemon-flavored sugar-free jelly crystals
- Good squeeze of lemon juice
- Zest of 1 lemon
Instructions:
- 1. Line the base of a 20cm non-stick loose-bottomed tin with baking paper.
- Put the biscuits in a sealable food bag, seal and bash with a rolling pin to make fine crumbs.
- Or you could put the biscuits in your food processor and blitz2. Melt the spread in a small, non-stick saucepan over a low heat, then stir in the biscuit crumbs.
- Spritz the tin with low-calorie cooking spray, then spoon the crumbs into the tin and, using the back of the spoon, press them down to cover the base evenly.
- Chill in the freezer for 15 minutes, or in the fridge for 30 minutes.
- Soak the gelatine in a bowl of cold water for 10 minutes until softened.
- Combine the vanilla yogurt, Greek-style yogurt, quark, vanilla extract, and 1 level tbsp of sweetener in a food processor.
- Dissolve the gelatine in 100ml boiling water and add it to the food processor.
- Pulse until smooth and well blended.
- Pour the mixture into the prepared tin and chill for 2 hours.
- Dissolve the lemon jelly crystals in 150ml boiling water.
- Add the lemon juice and zest.
- Let it cool slightly.
- Assemble the Cheesecake:
- Pour the cooled lemon jelly over the chilled cheesecake.
- Chill for an additional 1-2 hours until set.
- Serve: