Baked Vanilla & Lemon Cheesecake
Ingredients
For the filling
- 250 gms Philadelphia cream cheese light block at room temperature
- 150 gms low fat ricotta
- 1 Tbls sweetener I used xylitol
- 1 whole lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla paste
- 1/2 cup Yopro plain yoghurt
- 2 eggs at room temperature
For the top
- 10 gms nestle baking bits melted
- Few raspberries or strawberries to decorate
For the base
- 100 gms Sugar Free Maria Biscuits from Aldi
- 1 Tbls sweetener I used xylitol
- 80 gms devondale dairy spread light OR Aldi light butterfully spread melted
Instructions
- In a food processor, add the biscuits & sweetener, process until all the biscuits are finely crushed.
- Empty into a bowl, add butter and stir.
- Press mix into a 20cm springform tin, set in the fridge whilst making the filling.
- Wipe out the food processor, add the ricotta & cream cheese and whiz until combined, add all the rest of the filling ingredients and whiz until smooth.
- Pour mix on top of the biscuit base.
- Wrap aluminium foil around the springform tin, to prevent water leaking in,
- then place the tin in a baking dish & fill the baking dish with hot water half way up the cheesecake tin.
- Bake in a 160c fan forced oven for 40-45 mins.
- Remove from oven and place the cheesecake on a wire rack still in the springform tin to cool down and come to room temperature before chilling in the fridge.
- Remove the cake from the tin and place on a serving plate or board.
- Melt chocolate and drizzle over the cake, then top with fruits.
Notes
- Serves 12 at 5sp
- Serves 10 at 6sp
- Serves 8 at 7sp
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