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This Baked Lemon Cheesecake recipe creates my never fail dinner party pudding and it’s something we have been cooking for years. It tastes amazing and yet is low fat – adapted from an old Weight Watchers easy recipe!
I find that this is best made in advance – the night before or even earlier the same day as you need to chill it before serving. It’s fine kept for a couple of days in the fridge too but I find that serving it straight after cooking doesn’t give the best results – it definitely needs a few hours to chill to enjoy it at it’s best.
The taste of lemons in this lemon cheesecake are wonderful and fresh making it a really lovely dessert for any time of the year. It can be served on it’s own or with whipped cream and friends and family always really enjoy it.
This low fat cheesecake filling is made with lemon zest, cream cheese, creme fraiche and Greek yogurt and can be used to make mini cheesecakes too. The base is mainly Digestive biscuits but you could have a Graham Cracker crust instead and lemon curd or fresh lemon juice could add a whole new depth of cheesecake lemon flavor as well. I really love lemon bakes.
Is this Baked Lemon Cheesecake a recipe the whole family can enjoy?
Our children really like cheesecake recipes – this one especially. It’s a thick and creamy lemon cheesecake, holds its shape well and it so full of flavour. It’s a really lovely dessert especially when there are children to enjoy it too.
Lemons are so easily accessible that this is such an easy cheesecake to make and a really timeless flavour but I have also made an orange cheesecake too in the past to add a touch of variety to our puddings.
When should I bake this low fat baked Lemon Cheesecake recipe?
This delicious baked Lemon Cheesecake is great for a social gathering and works well as a formal dessert served with cream or ice cream. It could also be served ready sliced as part of a dinner party at room temperature or just enjoy on as everyday dessert after dinner.
But, it would also work well as an afternoon tea treat. There really is no wrong time to enjoy a baked cheesecake – let alone a baked lemon one! It really is the best lemon cheese cake we have ever had and really it’s such an easy lemon cheesecake too.
Here’s our perfect Baked Lemon Cheesecake recipe – happy baking!
Ingredients
- 150 g low fat digestive biscuits crushed.
- 35 g low fat spread melted
- 150 g golden caster sugar
- 1 tablespoon cornflour
- zest of 2 lemons We don’t need the rest of the lemons – how about save them to slice and put in your G&T?!
- 2 teaspoons vanilla extract
- 300 g low fat soft cheese
- 200 g low fat creme fraiche
- 110 g 0% fat greek yogurt
- 2 eggs beaten
Instructions
- Preheat the oven Gas 6/200c/180c Fan Oven.
- Line an 8 inch tin with non stick paper or baking paper.
- Mix the crushed biscuits and melted spread with a tablespoon of water until combined. Spread over the base of the spring form tin and press down firmly. Put in the fridge to chill.
- Mix the sugar, cornflour and lemon zest in a large bowl or use a food processor if you want to.
- Beat cream cheese, vanilla creme fraiche, yogurt and eggs until smooth and nicely combined.
- Pour over the chilled biscuit base and bake cheesecake for 40-50 minutes or until it has cracked slightly and has shrunk away from the sides of the tin. It should be golden on top and still slightly wobbly in the centre – it firms as it cools.
- Leave to cool in the springform pan before removing from the cake tin. Transfer to a plate and chill in the fridge for at least an hour before serving.
If you’d like to print or pin the Baked Lemon Cheesecake recipe for later you can do so below. Enjoy!
Baked Lemon Cheesecake recipe
Ingredients
- 150 g low fat digestive biscuits crushed.
- 35 g low fat spread melted
- 150 g golden caster sugar
- 1 tablespoon cornflour
- zest of 2 lemons We don’t need the rest of the lemons – how about save them to slice and put in your G&T?!
- 2 teaspoons vanilla extract
- 300 g low fat soft cheese
- 200 g low fat creme fraiche
- 110 g 0% fat greek yogurt
- 2 eggs beaten
Instructions
- Preheat the oven Gas 6/200c/180c Fan Oven.
- Line an 8 inch tin with non stick paper.
- Mix the crushed biscuits and melted spread with a tablespoon of water until combined. Spread over the base of the tin and press down firmly. Put in the fridge to chill.
- Mix the sugar, cornflour and lemon zest in a large bowl. Add the vanilla, soft cheese, creme fraiche, yogurt and eggs and beat until smooth and nicely combined.
- Pour over the chilled biscuit base and bake for 40-50 minutes or until it has cracked slightly and has shrunk away from the sides of the tin. It should be golden on top and still slightly wobbly in the centre – it firms as it cools.
- Leave to cool in the tin before removing. Transfer to a plate and chill in the fridge for at least an hour before serving.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Ooh, I might have to give this a go. Last time I made a baked cheesecake it cost £25 for all the ingredients!!
It definitely won’t cost £25, promise 🙂 x
I started making it because it was Weight Watchers friendly, now I make it because it’s lovely 🙂 x
Sounds good x
I needed a recipe for a light, baked lemon cheesecake to make for my brother’s birthday tomorrow. I think he’s going to like this, so thanks! Have you any other serving suggestions please? I was thinking possibly fresh blueberries but am not sure if they’ll be in the shops – I’d like to find something refreshing and not too heavy, as since being ill, my brother can’t stomach rich food. All the best 🙂
Something like a raspberry coulis would go nicely but I’ve never made one 🙂 It’s lovely on it’s own too x
Hi this looks yummy. How many pro points are there per portion? Thanks in advance x