Monday, 16 June 2008

Light Quickie Lemon Cheesecake with Yogurt Topping…

We all love cheesecakes, but there is this fear that they take ages to prepare and are really bad for you! Well I am going to smash through these common mis-conceptions right now and share my secret light lemon cheesecake with you.

You will need for the Cheesecake…

2 ramekins
50g light digestive biscuits
25g light butter
2 dessert spoons of low fat Philadelphia
2 dessert spoons crème fresh
20g brown sugar
¼ teaspoon vanilla
½ lemon juice
½ lemon zest

To make the cheesecake…

1. In a plastic food bag crunch up the biscuits (you can also do this in a food processor)

2. Add to a pan and melt in the butter whilst stirring

3. Line the bottom of the ramekins

4. In a bowl add the Philadelphia, crème fresh, lemon juice and zest, sugar, egg and vanilla

5. Mix together until thick and creamy and add on top of the biscuit base

6. Bake in the oven for 12-15 minutes

7. Remove and cool

8. Place in the fridge for 1-2 hours

To prepare…

1. Remove the chilled cheesecakes

2. On top place the yogurt I used strawberry wholegrain

3. Then add some fresh strawberries and serve

This is a really healthy dessert which makes you feel naughty even though you aren’t! It was really enjoyable as you had multiple textures, the runny yogurt with smoothness of strawberries, the light fluffy cheesecake filling and crunch of the base.

It was really simple to do. If you are having a dinner part try multiple mini cheese cakes in a muffin mould. Remember to allow a gap for the yogurt coating. Let me know what you think!

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