Expert advice & dietitian-approved recipes

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Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Baked lemon cheesecake

This delicious baked lemon cheesecake is suitable for vegetarians and is lower in saturated fat and calories than traditional cheesecake recipes.

Hands-on time: 30 mins
Time to make: 1 hr 30 mins, plus 30 mins cooling and 2 hrs chilling
Serving: 12 people (makes 12 slices)

Ratings: 5.0

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Ingredients

Measurements explained

Base
spray oil, to grease
250g wheat digestive biscuits
50g reduced-fat spread, melted
2 tablespoons apple sauce
¼ teaspoon ground cinnamon
Filling
400g reduced-fat ricotta cheese
2 x 150g pots vanilla fromage frais
1 egg
1 lemon, zest and juice
2 tablespoons apple sauce
4 tablespoons icingfrostingX sugar
3 egg whites
2 tablespoons cornflourcornstarchX
Topping
6 tablespoons reduced-fat crème fraiche
2 tablespoons soft brown sugarlight brown cane sugarX
¼ cup blackcurrants

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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1 Preheat oven to 180ºC. Spray a 20cm springform pan with oil. Crush biscuits and mix with melted spread, apple sauce and cinnamon. Press biscuit mix in pan base. Chill.

2 Meanwhile, in a bowl mix ricotta with fromage frais. Add egg. Beat until smooth. Add lemon zest and juice, apple sauce and icing sugar. Mix until smooth.

3 Whisk egg whites until they form soft peaks. Fold into the creamed mix with cornflour. Pour over chilled biscuit base.

4 Bake on a low oven shelf for 1 hour or until set and golden on top. The surface will crack a little. Turn off oven and cool in oven with door open for 1/2 hour.

5 Remove from oven. Cool completely and chill for 2 hours.

6 Spread with a thin layer of crème fraiche. Sprinkle with sugar and then blackcurrants.

Variations

Make it gluten free: Use gluten-free biscuits and icing sugar. Check ground spices, fromage frais and cornflour are gluten free.

HFG tip

Makeover! You save…

1830kJ (438cal)
42g total fat
29g sat fat
16g sugar
230mg sodium

What we did

Swapped butter for small amount of reduced-fat spread and apple sauce.
Replaced cream cheese and sour cream with reduced-fat ricotta cheese and vanilla fromage frais.
Reduced sugar
Cut out cream topping and replaced with crème fraiche, sugar and berries
Served smaller portions

Nutrition info (per serve)

Calories 218 cal

Kilojoules 910 kJ

Total fat 9 g

Saturated fat 3 g

Member only

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jul 2015

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2 comments on Baked lemon cheesecake

Hazel June 20, 2021 at 12:06 pm #

Will this cheesecake freeze?

Log in to Reply
- Jen deMontalk June 22, 2021 at 12:45 pm #
  
  Hi Hazel
  Thanks for your question. Yes, you can freeze it. It won’t be quite a nice as fresh but it will be fine.
  
  Warm regards
  Jenny, Healthy Food Guide editor
  
  Log in to Reply

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