Low Fat Lemon Cheesecake
This low fat lemon cheesecake is light, lemony and delicious. It's a healthy cheesecake made with cottage cheese and a wholegrain oat base, yet it still tastes like an indulgent dessert.
Equipment
- Food processor or blender Can also make the recipe by hand.
Ingredients
Cheesecake base
- 100 g oats
- 80 ml unsweetened applesauce
- 1 tablespoon olive oil
- 1 tablespoon honey
Cheesecake topping
- 300 ml low fat cottage cheese
- 2 lemons finely zested
- 2 tablespoons honey
- 1 egg
- 12 g gelatine powder (1 sachet)
- 150 ml Greek yogurt
Instructions
- Preheat the oven to 160 degrees (140 fan). Lightly grease the base and sides of a 20cm loose bottomed round tin.
Healthy cheesecake base
- Add the oats, applesauce, olive oil and one tablespoon of honey to a food processor and blitz. Allow the oats to break down slightly without becoming powdery.100 g oats, 1 tablespoon olive oil, 1 tablespoon honey, 80 ml unsweetened applesauce
- Transfer the oat mixture to the tin and smooth with the back of the spoon. Bake in the oven for 20 minutes. Allow to cool.
Low fat cheesecake topping
- Add the cottage cheese, egg, lemon zest and remaining two tablespoons of honey to the food processor and blitz until smooth.300 ml low fat cottage cheese, 2 lemons finely zested, 2 tablespoons honey, 1 egg
- Add two tablespoons of just boiled water to a heatproof cup. Add the gelatine powder to the water and stir to mix. Leave for a couple of minutes for the gelatine to fully dissolve.12 g gelatine powder (1 sachet)
- Add the gelatine mix to the cottage cheese and blitz again. Then gently stir in the Greek yogurt.150 ml Greek yogurt
- Tip the cheesecake topping onto the base. Chill until set.
- If desired, decorate with fresh berries.
Notes
- For a healthy gluten free cheesecake base, use certified gluten free oats
- For a 50 calorie cheesecake (yes, really!) omit the base and set the cheesecake mix in 8 serving dishes or glasses
- For a vegetarian cheesecake, use agar agar or a vegetarian gelatine. Follow the instructions on the packet and use enough setting agent to set 1 pint of liquid. Don't add more than 2 tablespoons of extra liquid to the recipe otherwise it might not set properly
- You can also use 4 gelatine leaves rather than powder if you prefer
- If you don't eat eggs, just omit it from the recipe. It adds extra creaminess, but the cheesecake will still set and taste delicious without it
- Warm the honey, applesauce and olive oil in a pan. Stir in the oats and bake as above
- For the topping, sieve the cottage cheese so that it is free from lumps. Make sure that you whisk the gelatine into the mixture thoroughly so that it is well distributed
Nutrition
Calories: 147kcalCarbohydrates: 19.1gProtein: 9.7gFat: 3.8gSaturated Fat: 0.8gFiber: 1.4gSugar: 10.3g
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