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This recipe has been in my husband's family in Ireland for years. He made it for me when we first met. I have since modified it to be very low fat, so that it has a light mousse-like texture, but it is still delicious.

Prep time:
Servings: 8
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Ingredients

Cost per serving $1.07 view details
  • Base
  • 10-11 Graham crackers or (6oz 170g) Digestive biscuits
  • 1/3 cup (3oz 85g) cholesterol free, low-fat spread (one that is suitable for cooking)
  • Filling
  • 1 1/2 cups (12 oz 340g) fat free cream cheese
  • 1 cup (8 oz 226g) low fat natural yoghurt
  • rind and juice of 1 lemon
  • 1/3 cup (3 oz 85g) sugar
  • 1 x 3 1/2oz packet of lemon Jello made with 1 cup of boiling water only (half the amount suggested) or in the UK 3/4 packet lemon jelly made with 4 1/2 tablespoons boiling water.

Directions

  1. To make the base, melt the spread in a saucepan.
  2. Crush the Digestive biscuits or Graham crackers in a ziplock bag with a rolling pin or whizz in a food processor.
  3. Mix into the melted spread and pour the mix into a 9 inch springform pan, pushing down with the back of a spoon to make a firm base (don't go up the sides).
  4. Leave to chill in the fridge whilst making the topping.
  5. To make the topping, mix all the ingredients together in a food processor, except the Jello.
  6. Mix up the Jello with 1 cup boiling water (UK make up the jelly as above), allow to cool slightly and add to the mixture.
  7. Pour the lemon/cheese mixture onto the base and chill for at least two hours.
  8. Release the springform and slide onto a plate.
  9. Variations - I have tried making this with strawberries and raspberries too - you can substitute the lemon Jello for strawberry or raspberry and add 4 medium sized strawberries or a small handful of raspberries to the mix instead of the lemon rind and juice. You can also add sliced strawberries or raspberries to the top once the cheesecake has set. Reduce the amount of sugar slightly. The cheesecake will be fairly pink, but should definately appeal to kids!
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Nutrition Facts

Amount Per Serving %DV
Serving Size 132g
Recipe makes 8 servings
Calories 305  
Calories from Fat 92 30%
Total Fat 10.29g 13%
Saturated Fat 2.62g 10%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 628mg 26%
Potassium 244mg 7%
Total Carbs 42.58g 11%
Dietary Fiber 1.3g 4%
Sugars 20.97g 14%
Protein 10.7g 17%

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Comments

  • Claudia lamascolo
    September 4, 2011
    Sensational recipe hope you dont mind me adding this to my group hodgepodge and mom said this is the way grandma made it ! ~

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