Zesty Lemon Cheesecake

So we are now into summer, que family bbq’s, garden parties and chilled Sunday’s….or at least that’s what we hope for! Living in Britain can be pretty unpredictable!

When you are trying to lose weight it may seem that you can’t have the wonderful desserts that are on array when you go to a BBQ but fear not, for I am giving you a new dessert recipe to see you right through the summer.

These will range in syn values, some high, some low.
The difficulty and time spent making will also vary, however I promise you every last dessert will be worth it!

Right, time to stop waffling…here is how you make the Lemon Cheesecake.

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Ingredients

Makes 8 Slices at
6 Syns a Slice

275ml Skimmed Milk
8 level tbsp Sweetener
2 eggs, separated
1 Sachet Gelatine
Grated rind & juice of 2 lemons
1 1/2tsp Vanilla Essence/ Extract/ Bean Paste
450g Fat Free Fromage Frais
150ml Elmlea Light Double Cream
8 Ginger Nut Biscuits
2tbsp Flora Light

 

Start off by separating the egg, you won’t need the whites for this recipe so you can put those in the fridge and use for another recipe.

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Then measure out the milk into a saucepan and add the sweetener. Mix together.

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Put the milk onto a low heat just to warm through.

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Meanwhile zest the lemons and squeeze the juice into a bowl.

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Tip the warm milk onto the egg yolks and stir, return to the saucepan

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Place back onto the low heat and stir unti the mix has slightly thickened and coats the back of a spoon. DO NOT BOIL. You will end up with scrambled egg!

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Heat the lemon juice in the microwave for about 30 second then sprinkle the sachet of gelatine and dissolve into the lemon.

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Pour the lemon juice and zest mix into the milk, egg and sweetener mix. Allow to cool on the side. (Do not put into the fridge as it will set and you do not want it set at this point)

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Mix about 1.5tsp into the fat free fromage frais and put back into the fridge.

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Measure out 2 tbsp of flora light and melt in a bowl.

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Crush the ginger nuts. I did this using a sandwich bag, towel and rolling pin. (Just think of someone who really winds you up)

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Then mix the biscuits into the butter

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and squish into a baking tin that is lined with greaseproof paper

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Put it into the fridge and allow to set

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Once the milk mixture is cool mix in the fromage frais

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Whip the cream until just before peaks, you need it still smooth so be able to mix into the other mixture

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Mix the cream into the milk/ lemon / fromage frais mix

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Pour into the cake tin and allow to set in the fridge.

I set mine overnight but a good few hours should be enough……..

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I used a tin of potatoes to take the ring of the cake tin

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and then placed the cheesecake on a chopping board to display.
Garnish however you like!

The only thing left to do now is enjoy!

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I hope you like this cheesecake recipe, I have done a video tutorial on my YouTube page if you would like to watch, just click here

Laura, x

 

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2 thoughts on “Zesty Lemon Cheesecake

  1. Laura
    Have you watched Hemsley & hemsley over the weekend? .They made a BB tella spread.I thought of you lol.I made it…..Black bean blitzed with cocoa, honey etc.I SW the recipe…it was divine…..💛

    Like

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