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Lemon and Lime Cheesecake

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Recipe Details

Estimated time:
10 min preparation and 1 hour cooking Clock icon

Servings: 8


 1 egg
 1 tsp of vanilla or almond extract
 Baking powder1 tsp
 Cocoa powder (low fat, unsweetened)2 tsp
 Cornflour2 tbsp
 Cottage Cheese (fat free)300 gr
 Fromage Frais125 gr
 Lemon juice1/2
 Lemon zest1
 Lime zest1
 Quark250 gr
 Skimmed milk2 tbsp
 Skimmed milk powder1 cup
 Splenda1/2 cup + 3 tbsp
 Vanilla flavouring1 tsp
 Water1/4 cup



Prepare the cheesecake base by mixing the cornflour, the 1 egg, the low fat cocoa, the fromage, the skimmed milk, the baking powder, 1/2 tsp of almond flavour and 1 tbsp of splenda.


Pour the mixture in a silicone round base and put in the microwave for 4 to 5 minutes. Take out and let it cool on a wire rack.


To prepare the cheesecake filling: put in a food processor the cup of skimmed milk powder, 1/2 cup of splenda and 1/4 cup of boiling water (maybe u can add 1 or 2 tbsp more of boiling water if necessary) and mix to obtain a low fat condensed milk.


To the condensed milk add the rest of ingredients and blend for a few minutes.


Prepare the cheesecake tin (or on the same silicone base used for the chocolate gateu) by putting a piece of foil that covers the bottom and rises around the inside of the base. Then put the chocolate gateu first and pour the cheese mixture on top of it.


Cook in a preheated oven at 180 or gas 4 for almost an hour or until set. Leave in the oven to cool completely with the door closed and then remove foil and chilled in the fridge overnight.




Ideally dairy products should be 0% fat, but up to 2% is allowed as long as it has no added sugar.

Dairy should also be kept down to a total of 1kg per day.


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