Lemon cheesecake slice

This low calorie, delicious lemon cheesecake slice recipe, will wow family and friends. A fresh healthy desert or morning tea treat, sure to become a go to favourite baking recipe.

Serves: 12

Time to make: 50 mins

Ingredients

More weights & measures

1 cup rolled oatsoatmeal uncookedX
¹/³ cup almond meal
2 tablespoons brown sugarlight brown cane sugarX
1 teaspoon cinnamon
¼ cup vegetable oil (mild olive oil will do)
1 teaspoon icingfrostingX sugar, sifted, to serve
¾ cup blueberries, to serve

Cheesecake filling
3 eggs
300g ricotta
¾ cup low-fat Greek-style yoghurt
zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons castor sugar

Instructions

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1 Preheat oven to 160°C. lightly spray a 16cm x 26cm tin with oil, and line with baking paper.

2 In a food processor, blitz oats until finely chopped. Transfer to a medium bowl. Add almond meal, sugar, cinnamon and oil. Stir to combine. Press mixture into prepared tin with the back of a spoon to form a thin base. Bake for 8-10 minutes, or until light golden.

3 Meanwhile, in a large bowl, place all filling ingredients. Beat with electric beaters until smooth and well combined.

4 Reduce oven temperature to 140°C. Carefully pour cheesecake filling over base. Smooth the surface with the back of a spoon. Bake for 25 minutes, or until just set (filling should have a slight wobble). Set aside to cool.

5 Once completely cool, cover and refrigerate slice until ready to serve. Cut into 12 squares. Top with blueberries and dust with icing sugar, to serve.

Nutrition Info (per serve)

Calories 174 cal

Kilojoules 730 kJ

Protein 7 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 10 g

Sugar 7 g

Dietary fibre 1 g

Sodium 70 mg

Calcium 100 mg

Iron 1 mg

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.