JULIA'S LEMON CHEESECAKE
A very low fat, really healthy, deliciously sharp lemon cheesecake which is good to your tastebuds, your waistline and your heart.
Provided by juliaclaxton
Time 45m
Yield Serves 8
Number Of Ingredients 8
Steps:
- blend the cottage cheese until smooth and put aside. Blend the lemons until smooth and put aside.
- To make the cheese part, mix together the cottage cheese, the Total, the cornflour, the liquifide lemon and the Canderel in a mixer or by hand.
- dissolve the jelly in up to 150ml of just boiled water. Using less boiled water and then topping up to the 150ml will help the cheesecake cool quicker.
- pour the jelly mixture into the cheese mixture and mix well with mixer or by hand - it can be a bit splashy!
- For the base - grind the biscuits and bran flakes into crumbs and then line your serving dish with these. Press them down gently.
- Spoon the mixture carefully onto the crumbs and chill in the fridge for a minimum of 2 hours. Serve with 2% Total to contract the sharpness of the lemon and add canderel to the 2% if you want a sweeter taste.
- To make a blackcurrant cheesecake using sijmilar method see Julia's B'currant Cheesecake.
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