Lemon cheesecake

4
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

extra 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 into rings

Instructions

  1. Line 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 has dissolved. Be careful not to stir for too long; if mixture becomes too thick and opaque you have overworked the gelatine. Using electric beaters, beat cheeses, rind and half the stevia in a bowl until smooth. Beat in gelatine mixture. Beat in juice and yoghurt.
  3. Pour mixture over sponge fingers and smooth surface. Refrigerate for 3 hours or until set.
  4. Place lemon rings in a small saucepan with remaining stevia and 2 tablespoons water over medium heat. Stir until stevia dissolves. Bring to the boil. Cook for 3-4 minutes or until syrup thickens and lemon rings turn slightly golden. Cool.
  5. Remove cheesecake from tin, discard baking paper. Serve topped with candied rings and drizzled with syrup.

Start eating better than ever!