Cheesecake with lemon recipe

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A tart and tasty cheesecake made with soya margarine and soya cream cheese.

  • Yield: 8
  • Preparation Time: 15 Minutes
  • Total Time: 1 Hour 30 Minutes

Ingredients

Cheesecake Base
  • 1¾ ounces soya margarine
  • 6¼ ounces digestive biscuits (crushed)
Filling
  • 9¾ ounce soya cream cheese
  • ½ grated rind lemon
  • ½ lemon juice
  • 1¾ ounce icing sugar
  • Lemon (thinly sliced)
How to Make It
  1. First, make the base. In a large pan over medium heat, melt the soya margarine. Add the crushed digestive biscuits. Stir well to combine. Using the back of a tablespoon, gently press the mixture into a lightly greased 8” flan tin and transfer to the refrigerator to chill.
  2. Add the soya cream cheese, lemon rind, lemon juice and icing sugar to a mixing bowl. Stir briskly, and spoon the cream cheese mixture evenly, into the chilled cheesecake bake.
  3. Decorate the top of the cheesecake with thinly sliced lemon and return to the fridge to chill for another 60 minutes.
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