Calorie conscious lemon raspberry cheesecake

  • Total Time

    1h 5m
    • Prep Time

      30m
    • Bake Time

      35m
  • Serves

    12


A delicious cheesecake that would be a crowd pleaser at any dinner party. It's also made with Truvia, which makes it a bit better for you at 381 calories a slice (based on 12 servings)

Method

  1. Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Line the base of a 23cm loose-bottomed or springform tin with baking parchment.

  2. Line the base of a 23cm loose-bottomed or springform tin with baking parchment.

  3. Crush the biscuits in a plastic food bag or in a food processor and mix thoroughly with the melted butter and stem ginger. Spoon into the tin and press down. Chill while you prepare the filling.

  4. Place the Quark into a large bowl and beat in the Truvia®. Add the yogurt and then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold in half the raspberries.  Spoon onto the biscuit base and smooth over the top.

  5. Bake for 10 minutes, reduce the temperature to 110°C, fan oven 90°C, gas mark ¼ and bake for a further 25 minutes. Turn off the oven; leave the cheesecake inside for another hour with the door slighty ajar.  Cool at room temperature before chilling for an hour.  To serve, remove from tin and scatter with remaining raspberries.

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