Guilt Free Lemon Cheesecake

by Tarla Dalal

Cheesecakes need not always be fattening to be delicious. By substituting full fat milk with its low fat version and full fat cream with low fat cream cheese along with a reduction in the amount of sugar, you can cut down the intake of calories.

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

Added to 250 cookbooks This recipe has been viewed 23185 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.

Add your private note

Guilt Free Lemon Cheesecake recipe - How to make Guilt Free Lemon Cheesecake

Tags

Preparation Time: 15 mins Cooking Time: 0 mins Total Time: 15 mins 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

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

How to proceed

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