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Photo of Lemon cheesecake by WW

Lemon cheesecake

Total Time
3 hr 20 min
15 min
5 min


Sponge finger biscuits

160 g


3 tsp, powdered

Light cream cheese

250 g

Ricotta cheese

250 g

Lemon zest

2 tsp

Granulated stevia sweetener

cup(s), (75g)

Lemon juice

2 tbs

99% fat-free, plain or natural yoghurt, unsweetened

170 g


1 medium, thinly sliced


  1. Line base and side of a 22 cm round springform cake tin with baking paper. Arrange sponge fingers over base of prepared tin, trimming to fit. Discard trimmings.
  2. Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug. Stir with a fork until gelatine dissolves. Be careful not to stir for too long; if mixture becomes thick and opaque you have overworked the gelatine.
  3. Using electric beaters, beat cheeses, zest and half the stevia in a bowl until smooth. Beat in gelatine mixture. Beat in lemon juice and yoghurt.
  4. Pour mixture over sponge fingers and smooth surface. Refrigerate for 3 hours or until set.
  5. Place lemon slices, remaining stevia and 2 tablespoons water in a small saucepan over medium heat. Stir until stevia dissolves. Bring to the boil. Gently boil for 3–4 minutes or until syrup thickens and lemon turns slightly golden. Cool.
  6. Remove cheesecake from tin, discard baking paper. Transfer to a serving plate. Serve topped with candied lemon and drizzled with syrup.