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Lemon Cheesecake


175g (6 oz) digestive biscuits, crushed
- 75g (3 oz.) butter or margarine, melted
- finely grated rind and juice of 2 lemons
- 15ml (1 tbsp) powdered gelatin
- 225g (8 oz) low-fat soft cheese
- 150ml natural yogurt
- 60ml clear honey
2 egg whites
To Decorate
shredded lemon rind, blanched

1. Grease a 20 cm (8 inch) spring-release cake tin. To make the base, stir the crushed biscuits into the melted butter and mix well. Press the mixture over the base of the prepared tin. Chill to set while making the filling.

2. To make the filling, make up the juice from the lemons to 150ml with water. Sprinkle the gelatin over the lemon juice and water in a bowl and leave to soak for 2-3 minutes. Place the bowl over a pan of simmering water until the gelatin is dissolved. Leave to cool slightly.

3. Whisk the cheese, yogurt and honey together in a bowl. Stir in the grated lemon rind and dissolved gelatin. Whisk the egg whites until stiff, then fold into the mixture. Pour into the tin and level the surface. Chill for at least 4 hours until set. Remove cheesecake from tin and decorate with lemon rind to serve.