Zutaten für For Diabetics Lemon Cheesecake
- Digestive Biscuits
- 50g (1/4 cup) unsalted diabetic-friendly butter, melted
- Low Fat Cream Cheese
- Low Fat Yogurt
- Sugar Substitute
- 1/4 cup lemon juice (approximately 6 tablespoons)
- 1/4 cup lemon zest (from about 2 lemons)
- Lemon Essence
- Sugar Free Orange Marmalade
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Zubereitung von For Diabetics Lemon Cheesecake
- Preheat oven to 350°F (175°C).
- Crush 10 digestive biscuits into fine crumbs. In a bowl, combine the crumbs with 50g (1/4 cup) melted unsalted diabetic-friendly butter. Mix well with your fingers until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 4-inch diameter springform pan. Refrigerate for at least 15 minutes to set.
- While the crust chills, in a blender, combine 250g (8oz) diabetic-friendly cream cheese, 100ml (1/2 cup) low-fat diabetic-friendly yogurt, 1/4 cup lemon juice, 1/4 cup lemon zest, 1/4 cup (50g) granulated sugar substitute (such as erythritol or stevia), 2 large eggs, and a pinch of salt. Blend until completely smooth and creamy. Add a tablespoon of warm milk or whey if needed to achieve desired consistency.
- Pour the cheesecake mixture over the chilled crust.
- Bake for 25-30 minutes, or until the center is just set. The edges may brown slightly.
- Let the cheesecake cool completely in the pan before refrigerating for at least 2 hours, or preferably overnight.
- In a small saucepan, gently combine 1/4 cup lemon marmalade with 1 tablespoon of water. Simmer over low heat for 2-3 minutes, stirring occasionally, until the marmalade is melted and smooth. Cool completely.
- Once the cheesecake is well chilled, gently pour the cooled lemon marmalade topping over the surface. Refrigerate for an additional 10-15 minutes to allow the topping to set slightly.
- Carefully remove the cheesecake from the springform pan. Cut into wedges and serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
12g
Fat
43g
Carbs
1g
