Light and fruity, this lemon cheesecake from Tana Ramsay can be made in minutes and is lower in calories than other cheesecake recipes.
- 175g cereal hoops
- 100g low-fat spread, melted
- 400g extra-light cream cheese
- Grated zest of 4 lemons
- 200g 0% fat Greek yogurt
- 100g caster sugar
- 2tbsp lemon juice
- 184ml carton whipping cream
- Couple of mint leaves to decorate
Place the cereal hoops in to a food processor and whiz until they are broken into crumbs. Or you can place them into a bag and bash with a rolling pin.
Transfer to a large bowl and mix in the melted low-fat spread, stirring through until all the crushed cereal hoops are thoroughly coated.
Turn into a 23cm spring collar cake tin and press the mixture right into the bottom to form a base. Put this in the fridge for at least 30 mins to set.
Mix together the cream cheese, lemon zest, Greek yogurt, sugar and lemon juice and stir well to combine.
In a separate bowl, whisk the cream until it’s a thick consistency and starts to stiffen. Add this to the cream cheese mix, folding through well.
Spoon this mix on to the top of the base. Decorate the top with a couple of mint leaves and place in the fridge to set overnight.
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For a tasty alternative try using mini shredded wheat instead of cereal hoops.