Name: Easy Lemon Cheesecake
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 50 min
Ingredients: 100 g caramelised biscuits; 50 g light butter, melted; Zest of ½ a lemon, grated; 1 level tablespoon SPLENDA® Granulated; 5 gelatine leaves; 225 g of fat free fromage frais; 2 eggs, separated; Zest of 2 lemons, finely grated; 200 ml light crème fraiche (15% fat); A pinch of salt; 8 level tablespoons SPLENDA® Granulated; Zest of 1 lemon, roughly grated

Easy Lemon Cheesecake

Makes6 servings
Prep Time30 min
Cook Time20 min
Chilling Time3 hr
Total Time3 hr 50 min
Made withSplenda Granulated Sweetener

Ingredients

For base

100 g caramelised biscuits
50 g light butter, melted
Zest of ½ a lemon, grated
1 level tablespoon SPLENDA® Granulated

For filling

5 gelatine leaves
225 g of fat free fromage frais
2 eggs, separated
Zest of 2 lemons, finely grated
200 ml light crème fraiche (15% fat)
A pinch of salt
8 level tablespoons SPLENDA® Granulated

For decoration

Zest of 1 lemon, roughly grated

Nutrition Info Per Serving
% Daily Value*

Instructions

1

Preheat the oven to 210°C.

2

Grease a tin with removable sides and line the base with baking parchment.

Base

3

Finely crush the biscuits and leave aside.

4

In a bowl, lightly beat the butter with lemon zest and Splenda Granulated.

5

Add the crushed biscuits and mix well.

6

Turn this mixture into the tin and press down to form an even layer on the base.

7

Bake for 15 minutes.

8

Leave to cool completely.

Filling

9

Soak the 5 gelatine leaves in a bowl of cold water.

10

Meanwhile, separate the egg yolks and egg whites.

11

Whisk the egg yolks with the fromage frais, Splenda Granulated and lemon zest.

12

Gently heat the creme fraiche.

13

Remove the gelatine leaves and squeeze out any excess water.

14

Remove the crème fraiche from the heat and stir in the gelatine until completely dissolved.

15

Whisk into the fromage frais mixture.

16

Leave to cool.

17

Whisk the egg whites with the salt until stiff peaks are formed.

18

Carefully fold into the cooled mixture.

19

Spoon the filling onto the biscuit base.

20

Chill in the fridge for 3 hours.

21

Carefully remove from the tin before serving.

22

Decorate with lemon zest.

Tip
For a strawberry cheesecake, replace lemon zest in the filling with 2 teaspoons of natural vanilla flavour, and add 150 g cut strawberries. Before serving, decorate cheesecake with 200 g strawberries, cut into slices.

Made with