I got this from a Weight Watchers cookbook. It’s really good. To keep it relatively healthy you could serve it with some fresh raspberries and low fat creme fraiche.
200g of reduced fat digestives biscuits, crushed
50g of low fat margarine melted
150g of golden caster sugar
1 tblsp of corn-flour, sifted
Zest of 2 lemons
2 tbps vanilla extracts
300g low fat soft cheese
200g tub of low fat crème fraiche
110g 0% fat Greek yoghurt
2 egss, beaten
1 tblsp of poppy seeds
- Preheat the oven to 200 degrees Celsius, fan oven 180 degrees Celsius. Line the bases of a 20 cm springform cake tin with non-stick baking parchment.
- Combine the crushed biscuits with the melted margarine and 1 tablespoon of water. Press evenly into the base of tin. Chill until required.
- Place the sugar, corn-flour and lemon zest in a food processor and blend briefly. Add the vanilla, soft cheese, crème fraiche, yoghurt and eggs and blend until smooth.
- Pour the mixture over the base and sprinkle with poppy seeds. Bake for 30-40 minutes until the cheesecake has begun to shrink from the sides of the tin and is golden on top- it should still wobble slightly in the middle, but will firm up on cooling. Leave it cool before removing from the tin, then chill for at least 1 hour.