Baked Vanilla & Lemon Cheesecake
Cook Time
45 mins
Suggested Meal: Snack
Ingredients Needed
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
How To Create
  1. In a food processor, add the biscuits & sweetener, process until all the biscuits are finely crushed.
  2. Empty into a bowl, add butter and stir.
  3. Press mix into a 20cm springform tin, set in the fridge whilst making the filling.
  4. 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.
  5. Pour mix on top of the biscuit base.
  6. Wrap aluminium foil around the springform tin, to prevent water leaking in,
  7. then place the tin in a baking dish & fill the baking dish with hot water half way up the cheesecake tin.
  8. Bake in a 160c fan forced oven for 40-45 mins.
  9. 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.
  10. Remove the cake from the tin and place on a serving plate or board.
  11. Melt chocolate and drizzle over the cake, then top with fruits.
Feed Me Healthy Notes
  • Serves 12 at 5sp
  • Serves 10 at 6sp
  • Serves 8 at 7sp

The serving sizes are up to you

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