Zesty lemon cheesecake
7
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 8 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Sainsbury's Taste the Difference All Butter Lemon Thin Biscuits
150 g
Low Fat Spread
35 g
Lemon
2 zest(s) of 1
Lemon Juice, Fresh
4 tablespoon(s)
Low Fat Soft Cheese
180 g
Quark, fat free, plain
200 g
Fat Free Natural Fromage Frais
1 tub(s), medium
Egg, whole, raw
3 medium, raw
Vanilla Extract
1 teaspoon(s), level
Cornflour
2 teaspoon(s), level
Agave Syrup
40 g
Mint, Fresh
5 sprig(s)
Raspberries
1 portion(s)
Instructions
1
Preheat the oven to 160°C, fan 140°C, gas mark 3½. Mist an 18cm deep, springform cake tin with cooking spray and line the base with baking paper.
2
Put the cookies in a sealed plastic bag and crush with a rolling pin to fine crumbs. Transfer to a bowl and combine with the melted spread, then press into the base of the prepared cake tin. Chill while you make the topping.
3
Put the lemon zest and juice, soft cheese, quark, fromage frais, eggs, vanilla, cornflour and agave in a large bowl and gently whisk together until smooth. Pour into the cake tin and bake for 1 hour.
4
Turn off the oven and leave the door ajar for 15 minutes. Then remove the cheesecake and leave to cool completely in the tin. Turn out and decorate with lemon slices, raspberries and mint.
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