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Calorie conscious lemon raspberry cheesecake

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About the bake

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)

15Total Time
30Prep Time
35Bake Time
12Serves
Easy

Method

  1. Step 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. Step 2:

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

  3. Step 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. Step 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. Step 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.

Ingredients

  • For the base

    • 200g Digestive biscuits (low fat)
    • 75g Butter (unsalted) (light, melted)
    •  Stem ginger (1 piece (drained and finely chopped))
  • For the filling

    • 1500g Quark
    • 1 tbsp Truvia granulated sweetener
    • 3 Egg(s) (free range)
    • 3 tbsp Yoghurt (raspberry flavoured, low fat)
    • 2 Lemon(s) ((zest of two, juice of 1))
    • 56g Allinson's Plain White Flour
    • 200g Raspberries

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