HomeFood & drinkLow-fat Lemon Raspberry Cheesecake

Low-fat Lemon Raspberry Cheesecake

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Origin of dish:  North America
Type of cooking:  Oven
 
Preparation time: 30 minutes
Cooking time: 35 minutes
 
Ingredients (for 12 people) :


Method:

Preheat the oven to 200°C / fan oven 180°C / gas mark 6.

Line the base of a 23cm loose-bottomed or springform tin with baking parchment. Crush the biscuits in a plastic food bag or in a food processor and mix thoroughly with the melted butter and stem ginger.

Spoon into the tin and press down. Chill while you prepare the filling.

Place the Quark into a large bowl and beat in the Truvia. Add the yogurt and then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold in half of the raspberries.

Spoon onto the biscuit base and smooth over the top. Bake for 10 minutes, reduce the temperature to 110°C / fan oven 90°C / gas mark 4 and bake for a further 25 minutes.

Turn off the oven; leave the cheesecake inside for another hour with the door slightly ajar. Cool at room temperature before chilling for an hour.

To serve, remove from tin and scatter with remaining raspberries.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Truvia

User comments

 
another free recipe every day






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