Zingy Lemon Cheesecake

This recipe makes a beautifully light and refreshing cheesecake, perfect for Summer

get-togethers.

You will need:

20 cm (8 inch) cake tin

For the base:

200g (7oz) digestive biscuits, crushed

90g (3.5 oz) butter, melted

Filling:

Finely grated rind and juice of 3 lemons

15ml (1tbsp) powdered gelatine

225g (8oz) low fat soft cheese

150ml (1/4 pt) natural yoghurt

60ml (4tbsp) clear honey

2 egg whites

Method

Grease and line your cake tin with butter and grease-proof paper on the base.

Crush the biscuits, the best way of doing this is to put them in a plastic bag and using a rolling pin, roll until all lumps have gone.

Melt the butter in a saucepan and add the crushed biscuits, mixing well, and pour into the cake tin, pressing down flat to firm the base of your cheesecake.

For the filling make the lemon juice up to 150ml (1/4) pint with water if the 3 lemons not enough. Sprinkle the gelatine over the juice and leave to soak for 3 minutes . Put the bowl onto a pan of simmering water until all the gelatine has dissolved, remove from heat and let it cool slightly.

Whisk the yoghurt, honey and cheese together. Fold in the grated lemon rind and the gelatine juice mix.

Whisk the egg whites to a stiff texture and then fold into the cheese lemon mix.

Pour mix onto the biscuit base and leave to set in the fridge. This should be about 4 hours.

When set, remove carefully from the tin and present on a plate.

Best kept in the fridge during warm weather… Enjoy!

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