Lemon cheesecake

Total Time
8 hr 20 min
15 min
5 min


sponge finger biscuits

160 g, (12 biscuits)


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)


1 medium, thinly sliced into rings


  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.

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