Lemon Cheesecake ( Diabetic)
by Tarla Dalal

This summery cheesecake is wonderful if you are looking for a dessert to be prepared well in advance. The digestive biscuits, bound with a little bit of butter, give a light and crispy texture to the crust. The cheesecake mixture is flavoured with lemon juice and zest that lends its characteristic freshness to this dessert, while the sugar substitute provides the necessary sweetness.

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Lemon Cheesecake ( Diabetic) recipe - How to make Lemon Cheesecake ( Diabetic)

For The Crust
10 digestive biscuit , crushed
2 tsp low fat butter , melted

For The Cheesecake Mixture
1 recipe low fat cream cheese
1/2 cup low fat curds (dahi)
4 sachets of sugar substitute
1 tsp lemon juice
1 tsp lemon zest
a few drops lemon essence

For The Topping (optional)
2 tbsp sugarfree orange marmalade

Method
For the crust

Combine the butter and biscuits and line the bottom of a 100 mm. (4") diameter loose bottomed cake tin.
Refrigerate till set.

For the cheesecake mixture

Blend the cream cheese in a blender till it is smooth and free of lumps, adding some warm milk or whey if required.
Combine with the remaining ingredients in a bowl and whisk till it is a smooth mixture.

For the topping

Combine the marmalade with 1 tablespoon of water in a pan and melt over gentle heat. Cool slightly.

How to proceed

Pour the cheesecake mixture over the set crust and refrigerate till the mixture sets.
Pour the warm topping over and chill again for 10 to 15 minutes.
Demould the cake,cut into wedges and serve chilled.

Nutrient values (Abbrv) per serving