LOW FAT LEMON DRIZZLE CHEESECAKE
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Tommy’s low fat lemon drizzle cheesecake recipe
After popular demand, here it is….Tommy’s delicious looking lemon drizzle cheesecake! Lower in fat than a normal lemon drizzle – how? Using Eatlean spreadable protein cheese of course!
If you give this a try Eatleaners, then don’t forget to tag us into your photos on social media. We want to see those creations!
For the base 200g of digestive biscuits, crushed mixed with 80g melted butter and a tbsp of lemon juice then press into a lined 9″ springform cake tin until compact and set aside.
Mix 3 tubs (450g) of eatlean spreadable cheese and 150g of mascarpone, ( both room temperature) in a big mixing bowl until smooth then add in 100g of caster sugar, 100g of lemon curd, 1tsp of grated lemon peel, 1 tbps of yellow food colouring and the juice of 1 lemon until combined.
Then add in 3 eggs, 1 at a time until fully combined.
Pour mix on top of the base and cook in a pre heated oven at 160°for 50 minutes.
Let cake cool completely before placing in the fridge to cool, overnight will be better.
For the topping mix 80g of icing sugar with half a tsp of vanilla extract and 3 tbsp of lemon juice until you get a thick but slightly runny mix then pour over cake covering the top.
Then get some lemon curd and go over the cake a few times for decoration, put back in the fridge for 10 minutes before serving to stiffen slightly.