Photo of Lemon cheesecake by WW

Lemon cheesecake

5
5
5
SmartPoints® value per serving
Total Time
8 hr 20 min
Prep
15 min
Cook
5 min
Serves
12
Difficulty
Easy

Ingredients

Sponge finger biscuits

160 g, (12 biscuits)

Gelatine

3 tsp, powdered

Light cream cheese

250 g

Ricotta cheese

250 g

Fresh lemon rind

2 tsp, finely grated

Granulated stevia sweetener

cup(s), (70g)

Lemon juice

2 tbs

99% fat-free plain yoghurt

170 g, (1x170g tub)

Lemon(s)

1 medium, thinly sliced

Instructions

  1. Line base and sides of a 22cm round springform 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, rind and half the stevia in a bowl until smooth. Beat in gelatine mixture. Beat in 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. Cook 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.