Thursday, 27 August 2015
Low Fat Baked Lemon & Raspberry Cheesecake
It has been a long time since I have made a baked cheesecake as I often opt for the simple no bake style. I decided that with all the baking I am doing at the moment it would be good to do a lower fat version and so used reduced fat digestives along with low fat cheese and quark.
You will need:
11 reduced fat digestive biscuits
250 light soft cheese
4 tbsp plain flour
Juice of 1 lemon
150g caster sugar
To decorate: melted white chocolate, raspberries and lemon slices.
Start by making the biscuit base. Rub butter around a 23cm springform tin. Crush the digestives, add the melted butter and push into the base of the tin. Put this in the fridge to cool whilst you make the cheesecake filling.
Combine the soft cheese, quark, caster sugar, lemon juice and eggs. Stir in the raspberries.
Smooth this mixture over the digestive base. Cook at 180C for around 40mins. Allow to cool.
Add the remaining raspberries as decoration using melted white chocolate to stick them in place.