A healthy eating idea.
Suitable for Vegetarians
Low fat cheesecakes can taste every bit as nice as their fuller fat versions.
This low fat lemon cheesecake recipe is one I use when I feel like something sweet but don't want the heaviness of the fuller fat version.
I usually keep the cheesecake portion small and serve fresh fruit on the side. Strawberries, raspberries and mango go well with this low fat lemon cheesecake.
Serves 8
12 low fat digestive biscuits, crushed 100 grams of low fat spread,melted 500 grams of low fat/extra light cream cheese 50 grams of caster sugar Zest of 3 lemons Juice of 1-2 lemons (depending on how lemony you like it 2 eggs whites
You'll also need a 9 inch springform cake tin.
Mix together the crushed digestive biscuits and melted low fat spread. Press this mixture into the bottom of the cake tin and put in the fridge to chill.
Next mix together the low fat cream cheese, caster sugar, lemon zest and lemon juice until smooth.
Whisk the egg whites until they form stiff peaks and then gently fold into the mixture.
Spread this mixture over the top of the biscuit base and leave in the fridge to chill for a couple of hours.
You can decorate the top of the cheesecake with slices of fresh fruit or have this as an accompaniment on the side.
We hope you enjoy this healthy low fat recipe.