Julia's Lemon Cheesecake
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Member recipes are not tested in the GoodFood kitchen.

Julia's Lemon Cheesecake

By juliaclaxton (GoodFood Community)
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  • Preparation and cooking time
    • Total time
    • 2-3 hours to cool in fridge but overnight gets best results
  • Easy
  • Serves 8
A very low fat, really healthy, deliciously sharp lemon cheesecake which is good to your tastebuds, your waistline and your heart.


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


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