Guilt Free Lemon Cheesecake
by Tarla Dalal
4/5 stars 75% LIKED IT
4 REVIEWS
3 GOOD - 1 BAD
Added to 254 cookbooks
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Creamy, tangy cheesecakes are unarguably the best way to pamper your sweet tooth, but unfortunately they can be quite fattening too. Not anymore!
This Guilt-Free Lemon Cheesecake cuts down on the fat by slashing the sugar content, and using low-fat cream cheese and low-fat butter.
The sugary topping of lemon sauce is avoided, and instead the cream cheese is flavoured naturally with lemon juice and lemon rind, resulting in a pleasing yet peppy cheesecake. Serve yourself a small portion, and savour your treat.
For the biscuit base- Place the biscuits on a butter paper or a rolling board and crush into a coarse powder with the help of a rolling pin.
- Transfer the crushed biscuit powder into a bowl, add the butter and mix well.
- Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin.
- Refrigerate for 30 minutes. Keep aside.
How to proceed- Pour the prepared cheesecake mixture evenly on the prepared biscuit base and spread it evenly using a palate knife.
- Refrigerate for 4 hours or till the cheesecake sets.
- Once it is set, demould the cheesecake, cut into 6 equal wedges and serve chilled.
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Nutrient values (Abbrv) per wedge
Energy | 126 cal |
Protein | 2.8 g |
Carbohydrates | 18.8 g |
Fiber | 0 g |
Fat | 4.4 g |
Cholesterol | 2.5 mg |
Sodium | 32.1 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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