Julia's Lemon Cheesecake
Member recipe

Julia's Lemon Cheesecake

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Serves 8

A very low fat, really healthy, deliciously sharp lemon cheesecake which is good to your tastebuds, your waistline and your heart.

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  • For the cheese:
  • 250g tub of virtually fat free cottage cheese (eg Langley Farm from Asda)
  • 500g tub of Total 2% (from Asda - for no fat use Total 0% but less creamy taste)
  • 28g Cornflour
  • 2 level tsp Canderel
  • 1 sachet Hartley's lemon & lime sugar free jelly
  • 3 lemons - peeled with pith and segment lining removed - can be a bit fiddly but worth it
  • For the crumb base:
  • 2 McVities Digestive Lights biscuits (from their 'new lowest ever saturated fat' range)
  • 4 McVities Rich Tea Lights biscuits (from their 'new lowest ever saturated fat' range)
  • 28g Bran Flakes


    1. blend the cottage cheese until smooth and put aside. Blend the lemons until smooth and put aside.
    2. 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.
    3. 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.
    4. pour the jelly mixture into the cheese mixture and mix well with mixer or by hand - it can be a bit splashy!
    5. For the base - grind the biscuits and bran flakes into crumbs and then line your serving dish with these. Press them down gently.
    6. 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.
    7. To make a blackcurrant cheesecake using sijmilar method see Julia's B'currant Cheesecake.

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29th Apr, 2012
Sounds really nice but would really like to know the calorie count of this dish :0)
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