Prep Time 20min. Total Time 6hr. 0min. Servings 16 servings
The zest and juice of a single lemon give this Smarter Choice Lemon Cheesecake its refreshing citrus kick.
- 2 cupsgraham cracker crumbs
- 1-1/4 cupssugar, divided
- 6 Tbsp.butter, melted
- 4 pkg. (8 oz. each) philadelphia neufchatel cheese, softened
- 1 cupBREAKSTONE'S Reduced Fat or KNUDSEN light Sour Cream
- zest and juice from 1lemon
- 4 Egg whites
- 4 tbsp lemon curd
- 2 x 200g tubs Philadelphia lite cheese
- 6 tbsp summer fruit sauce, from a bottle
- 8 sweet dessert tartlet cases (from a pack)
- 100g blueberries
- 100g raspberry
- 1 tbsp cassis (blackcurrant liqueur)
- icing sugar, for dusting
- fresh mint sprigs
- Be a clever cheat and save huge amounts of time by using ready-made tartlet case, and once filled look as professional as handmade ones
- Beat the lemon curd into the soft cheese until smooth and creamy. Pour 1 tsp of summer fruit sauce into each dessert tartlet then top with a spoonful of the cheese mixture (set aside the remainder). Carefully mix the berries together then pile onto the cheese mixture. Stir the cassis into the remaining sauce. (You can make the tarts and sauce up to this stage and chill for 2-3 hours.) Dust the tarts with icing sugar. Drizzle lines of the sauce over half of 4 dinner plates with a teaspoon and spoon the remaining cheesecake mixture in the centre. Put 2 tarts on each plate, propping one of the tarts against the cheese. Add a sprig of mint for an extra flourish.
- 200g digestive biscuit
- 75g butter, melted
- 600g full-fat soft cheese
- 250g golden caster sugar
- 150g tub natural yogurt
- 3 medium eggs
- finely grated zest 2 lemons, juice of 1
- 50g plain flour
- 200g raspberry
- icing sugar, to decorate
- Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
- In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.
- 200g shortbread biscuit
- 25g butter, melted
- 600g full-fat cream cheese
- 75g golden caster sugar
- 4 large eggs
- zest 1 large lemon
- 3 tsp vanilla extract
- 100ml soured cream
- 8 plums, halved, stone removed, then cut into wedges
- 300g blackberry
- 100g light muscovado sugar
- Heat oven to 160C/140C fan/gas 2. Line the base of a 22cm round, springform tin with baking parchment. Put the biscuits in a food processor and whizz to fine crumbs. Tip into a bowl, add the melted butter and mix well. Press the biscuits into the base of the cake tin and put in the fridge to chill.
- Beat together the cream cheese and sugar with an electric hand whisk until smooth. Carefully add the eggs, 1 at a time with the lemon zest and vanilla extract until well mixed, but don’t overwhisk. Pour the mixture onto the chilled biscuit base and bake in the middle of the oven for 50 mins until just set. Set aside to cool for 10 mins, then remove from the tin and allow to cool completely.
- Meanwhile, turn the oven up to 200C/180C fan/gas 6. Put the plums, blackberries and sugar in a large roasting tin and toss together well. Bake in the oven for 10-12 mins until the fruits have collapsed and the sauce is syrupy. Remove from the oven and leave to cool.
- When the cheesecake is completely cooled, spoon the soured cream over the top and spread in a thin layer. Serve in wedges topped with some of the baked plums and blackberries, and the rest on the side.