This Skinny Lemon Cheesecake is a delicious treat whether you're watching your weight - or not ! This is a tasty recipe I came up with the other day when I had a large tub of Cottage Cheese that I needed to use up. (I also posted a recipe for Strawberry Cheesecake Jellies that day, which you can find over here). You can substitute the Cottage Cheese for Cream Cheese if you like.
I’ve called this a “skinny” cheesecake not only because it’s relatively low in fat/calories but also because once it has been baked and “sets” it is rather skinny in size ('height')– but still very tasty !
I garnished it with sliced Strawberries, but you could use any other fruit you happened to have on hand or you could just leave it plain if you preferred.
Skinny Lemon Cheesecake
375 gm Low Fat Cottage Cheese (or Cream Cheese)
70 gm Caster Sugar
1 tbsp Cornflour (Cornstarch)
2 Eggs
2 tbsp Lemon Juice
Whisk all ingredients together and pour into a 21 cm round cake tin which has been sprayed with non-stick spray.
Bake at 200‘C/400’F/Gas Mark 6 for 40 to 50 minutes until golden, then turn the oven off, open the door & leave the cheesecake in the oven until completely cool. (When you turn the oven off it will still be slightly wobbly to the touch but will set as it cools down.) Place in the fridge for around 2 hours to completely chill before serving.
Makes 8 slices.
I’ve called this a “skinny” cheesecake not only because it’s relatively low in fat/calories but also because once it has been baked and “sets” it is rather skinny in size ('height')– but still very tasty !
I garnished it with sliced Strawberries, but you could use any other fruit you happened to have on hand or you could just leave it plain if you preferred.
Skinny Lemon Cheesecake
375 gm Low Fat Cottage Cheese (or Cream Cheese)
70 gm Caster Sugar
1 tbsp Cornflour (Cornstarch)
2 Eggs
2 tbsp Lemon Juice
Whisk all ingredients together and pour into a 21 cm round cake tin which has been sprayed with non-stick spray.
Bake at 200‘C/400’F/Gas Mark 6 for 40 to 50 minutes until golden, then turn the oven off, open the door & leave the cheesecake in the oven until completely cool. (When you turn the oven off it will still be slightly wobbly to the touch but will set as it cools down.) Place in the fridge for around 2 hours to completely chill before serving.
Makes 8 slices.
