Chilled Lemon Cheesecake

Ingredients list for Chilled Lemon Cheesecake

• Digestive Biscuits
• 20 Unsalted Cheese Spread
• 75 gms + to grease Butter melted
• FOR FILLING
• 2 tablespoons Lemon juice
• 1 tablespoon Gelatin
• 225 grams Unsalted cheese spread
• 2/3 cup Yogurt
• 7 tablespoons Sugar
• 2 teaspoons Lemon rind
• 2 Egg whites

Method

1. Grease an eight-inch springform cake tin. Crush biscuits in a food processor, mix with the melted butter till well combined.
2. Press this mixture over the base of the prepared tin.
3. To make the filling, mix lemon juice with three tablespoons of water.
4. Take gelatine in a bowl and sprinkle this liquid on it and set aside for two to three minutes.
5. Stand the bowl over a pan of simmering water and stir until the gelatine is completely dissolved. Set aside to cool slightly.
6. Beat cheese spread, yogurt and sugar together in another bowl till well blended.
7. Add the lemon rind and the dissolved gelatine and mix. Whisk egg whites in a clean bowl till stiff.
8. Fold it into the cheese mixture and spoon it over the biscuit base in the tin. Level the surface.
9. Chill in a refrigerator for at least four hours or until set.
10. Remove the cheesecake carefully from the tin and transfer onto a serving plate.
11. Cut into wedges and serve.

Nutrition Info