Baked Vanilla & Lemon Cheesecake

Anna Van Dyken - Feed Me Healthy
5 from 0
Course Desserts
Adjust Serving 12


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


  • 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.


  • Serves 12 at 5sp
  • Serves 10 at 6sp
  • Serves 8 at 7sp
The serving sizes are up to you
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

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