Lemon Cheesecake

pinzas

Can any budding health conscious chefs help fill in the blanks on how to make a cheesecake with the following ingredients + if there's anything else I need to add?

Base: Crushed granola and walnuts

Topping: Cottage Cheese, Greek Yoghurt, Spenda, 2 eggs whisked together. Was going to add lemon jelly cubes disolved in boiling water to add the flavour then maybe decorate with raspberrys.

Orla K

You need something to hold the base together butter or coconut oil.
I don't know how the topping would work, are you doing a baked cheesecake or normal?


Raspberries are out of season too, the ones in the shops might be horrible.

pinzas

Thanks Orla,

There are so many cheesecake recipes out there that everyone seems to have their own so it'll come down to trial and error!

Essentially my aim is to substitute in healthy ingredients in for the typical cream cheese etc but my uncertainty revolves around the exact question you asked.. To bake or to allow set in the fridge !

Basically wondering why one would be used over the other? Perhaps the ingredients I had in mind wouldn't be suited for baking or perhaps vice versa.

Merkin

Your base sounds ok although go easy enough on the nuts as so high in calories. You do need something to bind it though so I'd recommend some melted honey and a teeny bit of melted butter as a setting agent.

For the cheesecake bit itself, your intended ingredients aren't going to work.

Instead use the following:

• V. Low fat cream cheese like Philadelphia Extra light
• Splenda (it is really sweet so bear that in mind and taste as you go along)
• The juice of 1-2 lemons which can be mixed in with the cream cheese
• The zest of 2 lemons (this is where the flavour comes from) grated in to the cheese

Set in the fridge for about 6 hours and it will be delish.

Edit: I usually make a raspberry coulis with mine - flavours go really well together. Just blitz up some raspberries with Splenda.

Orla K

From looking at it I'd think it's a baked cheesecake, but I don't think I ever actually made a baked cheesecake and it's been years since I did a normal one. I really don't know, did you get this recipe from somewhere?

I'd go with the juice and the zest too. If you feel you need gelatine you can buy that, it'll be healthier than flavoured jelly.