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Lemon cheeseecake

Debbie Richards

For Dessert


Published on

40 minutes to prepare and 20 minutes to cook

Serves 5


I have designed this recipe to be lower in fat and sugar than a standard cheesecake.Its light and delicious!


1 sheet frozen puff pastry defrosted
250g low fat cream cheese
1/2 cup sweetener eg stevia/natvia
120g butter
1/3 lemon juice
1 tablespoon gelatine
1cup icing sugar
2 tablespoons butter
pulp of 3 passionfruit


Heat oven to 200 C.Bake pastry on a sheet tin lined with silicone paper turning over at 10 min until golden.Cool on a rack.Beat together cream cheese sweetener and butter .Warm lemon juice ( I used my microwave oven for 13 secs) then add gelatine and stir until dissolved.Add to cheese mix beat for 2 min.Place in the fridge for 20 min to allow mix to thicken.Line a loaf tin with greaseproof paper covering well so cake can be lifted out.Cut cooled pastry in half and fit 1 half into the tin base. Pour over cream cheese mix and place other half of pastry on top.Place in the fridge for 30 min.
Beat together icing sugar, butter and passionfruit until dissolved then pour over the top of cheesecake.Refrigerate for 2 hours then remove from tin and slice up.Enjoy!


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    Yumm, i love cheese cake and the less fat and sugar, the more i can enjoy :) Thanks debbie