-Under 150 Calories
Tangy Lemon & Lime Cheesecake
The tangy citrus lemon and lime is a wonderful contrast to the cheese and an excellent weight loss friendly end to any meal. I like to make the cheese filling with half cottage cheese, if it is really not to your taste, and it is not to everyone’s, simply substitute the cottage cheese for extra cream cheese, just remember to watch out for the fat content of the cream cheese .
Ingredients: Makes two cheesecakes
- 50g Cream Cheese
- 50 g Cottage Cheese
- 30ml double cream
- 2 Digestive Biscuits
- 5g Butter, melted
- 1 Medium Lemon
- 1 Medium Lime
- 1 tablespoon Cornflour
- 1 tablespoon sugar
- 1 tablespoon lemon juice, from the lemon
- 1 tablespoon lime juice, from the lime
- 2 tablespoon water
Crush the digestive biscuits until it resembles fine breadcrumbs, add the melted butter and push into the bottom of two individual ramekin dishes or glasses until it is firm and even.
In a small saucepan grate the zest from the lemon and lime then add the juice of the lemon and lime, sugar and cornflour, heat gently stirring constantly for 3 minutes, add more sugar to taste if required, remove from heat and allow to cool for a few minutes.
Sieve the cottage cheese so it is smooth and mix with the cream cheese. Whip the cream until stiff and fold into the cheese mixture. Place the cheese / cream mixture over the digestive base then swirl in the lemon / lime zest mixture into the top of the cheese mixture. Place in the fridge to for 20 minutes before serving.