Lemon Cheesecake

This low fat lemon cheesecake recipe is one of the best I’ve tried! It’s tangy, sweet, but also “guilt free” and low in sugar. I just love this low fat lemon cheesecake! It goes well with a nice cup of coffee (of course, with artificial sweetener and skim milk!

This recipe is part of my adopted philosophy that losing weight does not have to be a sentence to eating only celery, carrots and other raw foods. No! You can definitely eat almost anything you like if you’re smart about it.

It is like budgeting your money. If you know that buying something will blow your budget for the month, it is only logical that you must not buy that particular thing.

Similarly, when you are trying to lose weight, you must be aware of how much you eat of what type of food, and be responsible by avoiding foods that will blow your allowed amount of fats and calories out of proportion, affecting your weight in the short and long term.

By “eating smart” I don’t mean eating “rabbit food only”, but actually finding delicious recipes that taste about the same as fat-saturated meals, but with less fat content.

That is why sites like this one can help a lot… as I find recipes for you!

The other way is by finding normal “fat-saturated recipes” and converting them to a low fat version.

Yes, it requires a bit of effort. But once you get hooked into eating healthy meals, you will always wonder why it some people find it difficult to lose weight, when you can easily have a low fat desserts such as this delicious low fat cheesecake recipe.

Ingredients for lemon cheesecake:

For the base you need:

  • 12 low-sugar-low-fat ginger biscuits
  • 1/2 cup cornflake crumbs
  • 1 Tbsp of powder skim milk
  • 1 tsp cinnamon
  • 5 Tbsp sugar free orange juice

For the topping you need:

  • 1 x 425 g can lite condensed skim milk
  • 260 g light lemon tang or vanilla Fruche
  • 50 g low fat cream cheese
  • 3 lemons (of course!)
  • 3 tsp gelatine
  • 1 x 425 g can of passionfruit pulp

This is what you do:

First, crush the biscuits into fine crumbs, and place them in a medium bowl.

Next, mix the cornflake crumbs, milk powder and cinnamon together, and mix them with the biscuit crumbs.

Add the orange 1 spoon at the time, and mix using a fork, till the mixture is just wet, and make a big ball with the dough.

Place the dough between 2 sheets of greaseproof paper and flatten it with a rolling pin till you shape a 20 cm pie dish of approximately 5 mm thickness.

Remove the top paper sheet and put the biscuit base on an oven dish topside up.

Now remove the other paper sheet, and press the dough into the dish. Trim the edges and put it in the fridge for the time being.

To do the filling…

Blend the cream cheese, condensed milk and Fruche together, and gradually add the lemon juice (1 spoon at the time). This is the cheesecake mixture.

Next, get 1/4 cup of boiling water and sprinkle the gelatine over it till it dissolves.

After that add the dissolved gelatine to the cheesecake mixture and fold in well.

Pour the cheesecake mixture into the base, and put it again in the fridge till it sets.

… Several hours later, open the can of passionfruit pulp, and pour some over the cheesecake.

Again, leave your low fat lemon cheesecake the fridge till the time to serve it arrives.

I really hope you’ve enjoyed this low fat cheesecake recipe!

Nutritional Information:

  • Serves 12
  • Fat: 1.9 g
  • Cal: 189
  • KJ: 794
  • WW: 3 Points

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