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Guilt free Lemon cheese Cake

Cooking time: As Required

Ingredients :


For the crust
14 digestive biscuits, crushed
2 teaspoons low fat butter, melted
For the cheesecake mixture
1 recipe low fat cream cheese
½ cup low fat curds
½ cup powdered sugar
1 teaspoon lemon juice
1 teaspoon lemon rind, grated
½ teaspoon lemon essence
For the topping
2 tablespoons sugar free orange marmalade



Method:

For the crust
1. Combine the butter and biscuits and line the bottom of a 150 mm. (6") diameter loose bottomed cake tin with this.
2. Refrigerate till set.
For the cheesecake mixture
1. Blend the cream cheese in a blender till it is smooth and free of lumps, adding some warm milk or whey if required.
2. Combine with the remaining ingredients in a bowl and whisk till it is a smooth mixture.
For the topping
1. Combine the marmalade with 1 tablespoon of water in a pan and melt over gentle heat. Cool slightly.
How to proceed
1. Pour the cheesecake mixture over the set crust and refrigerate till the mixture sets.
2. Pour the topping over and chill again for 10 to 15 minutes.
3. Cut into wedges and serve chilled.