Guilt Free Lemon Cheesecake


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3/5 stars  50% LIKED IT    2 REVIEWS 1 GOOD - 1 BAD

Added to 243 cookbooks   This recipe has been viewed 18126 times

Creamy, tangy cheesecakes are unarguably the best way to pamper your sweet tooth, but unfortunately they can be quite fattening too. Not anymore! This Guilt-Free Lemon Cheesecake cuts down on the fat by slashing the sugar content, and using low-fat cream cheese and low-fat butter. The sugary topping of lemon sauce is avoided, and instead the cream cheese is flavoured naturally with lemon juice and lemon rind, resulting in a pleasing yet peppy cheesecake. Serve yourself a small portion, and savour your treat.

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Setting time:  4 hours   Preparation Time:     Makes 6 wedges
Show me for wedges

Ingredients


For The Biscuit Base
1 cup coarsely crushed digestive biscuits
2 tsp melted low-fat butter

To Be Mixed Into A Cheesecake Mixture
1 recipe low-fat cream cheese
1/2 cup low-fat hung curds (chakka dahi)
1/4 cup powdered sugar
1 tsp lemon juice
1 tsp grated lemon rind

Method
For the biscuit base

  1. Place the biscuits on a butter paper or a rolling board and crush into a coarse powder with the help of a rolling pin.
  2. Transfer the crushed biscuit powder into a bowl, add the butter and mix well.
  3. Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin.
  4. Refrigerate for 30 minutes. Keep aside.

How to proceed

  1. Pour the prepared cheesecake mixture evenly on the prepared biscuit base and spread it evenly using a palate knife.
  2. Refrigerate for 4 hours or till the cheesecake sets.
  3. Once it is set, demould the cheesecake, cut into 6 equal wedges and serve chilled.

Nutrient values per wedge
EnergyFat
122 kcal 1.9 gm

RECIPE SOURCE : Fast Foods Made HealthyBuy this cookbook
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 on 04 Dec 14 03:10 PM


a dessert of which a small portion is enough to please your taste buds... one can enjoy it occasionally as it healthier compared to fat laden cheesecakes
 on 18 Aug 11 03:18 PM