Baked Lemon Cheesecake recipe
This cheesecake is a family favourite and can be made the night before as a dinner party dessert or afternoon tea treat.
Servings 8 servings
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.