10% OFF WITH CODE: THEYEAROFME

FREE DELIVERY ON ORDERS OVER £30

LOW FAT LEMON DRIZZLE CHEESECAKE

Low fat lemon drizzle cheesecake slice on a plate

Tommy’s low fat lemon drizzle cheesecake recipe

After popular demand, here it is….Tommy’s delicious lemon drizzle cheesecake!  Lower in fat than a normal lemon drizzle – how?  Using Eatlean spreadable protein cheese of course, the mainstay of many tasty low fat dessert recipes.

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!

The Recipe

1

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.

2

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.

3

Then add in 3 eggs, 1 at a time until fully combined.

4

Pour mix on top of the base and cook in a pre heated oven at 160°for 50 minutes.

5

Let cake cool completely before placing in the fridge to cool, overnight will be better.

6

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.

7

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.

8

Finally… Enjoy!