Lemon Cheesecake

Wow, this dessert always sounds exotic and totally unrealistically difficult to construct at home. There are like three layers which have to be prepared separately and in a sequential order. It takes a long time to make and God know, might get ruined for all you know and that too after all the efforts put in. This is what I have always thought about it….and I have never been really sure about the cheese that goes in….is it “cheese” cheese or something else. ‘Cos if it is “cheese” cheese, it is too fattening and will not be tolerated in my home.

Recently I came across a low fat lemon cheesecake recipe and surprise surprise, I learnt that the cheese is actually not “cheese” but cottage cheese and just by substituting all the ingredients for the low fat versions, this dessert also turns into a low fat one. And it really did not take that long actually to make. So I thought of giving it a try.

Ingredients

Crust

10 digestive biscuits

2 tsp unsalted butter

Filling

1 cup cream cheese

½ cup curds

4 tblsp sugar

1 tsp lemon zest

1 tsp lemon juice

Topping

2 tbsp orange marmalade

Put the biscuits in a zipper bag and crush them. Add the butter and mix thoroughly. Line the cake tin/fancy bowl with the mix so that it is even and covers up the container completely. Refrigerate it for 30 mins so that the crust is set.

Blend cream cheese in a blender to remove lumps. Add a little milk/whey to get a smooth texture. Mix it with curds, sugar and lemon and pour onto the crust. Refrigerate till set.

Heat marmalade with 1 tbsp water over gentle heat till it mixes. Cool slightly and pour over the cheesecake. Refrigerate again till set.

Cut into wedges and serve cold. This was an experimental recipe so I prepared two small bowls with the cheesecake. Also, orange marmalade was scant so I used regular mixed fruit jam. Worked pretty well.

Best part of this recipe is that you can prepare cream cheese (a.k.a. cottage cheese) and curds at home too. The recipe works best if these two ingredients are fresh so there is no sour aftertaste. Another thing I liked about it was there was no cooking involved! As for the topping, I simply spread jam rather generously over the cake….I love shortcuts…he he he

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5 Responses

  1. This blog’s great!! Thanks :).

  2. This sounds like my type of dessert, sounds really delicious.

  3. Thanks Matt and Jo 🙂

  4. Hi, interesting post. I have been pondering this topic,so thanks for writing. I will definitely be subscribing to your site.

  5. Thanks healthy diet. I am glad this has been useful to you. You can flavor the cheesecake with any essence you like or even use fresh juices to add on to the the cheesecake.

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