This Lemon Cheesecake is a refreshing and light dessert that combines the crispness of a no-sugar digestive biscuit base with a creamy and tangy lemon yogurt filling. Perfect for those looking to indulge without overdoing the sweetness, this cheesecake uses healthy substitutes like Greek yogurt and erythritol, making it an excellent choice for a guilt-free treat.
Why You’ll Love This: The tangy burst of lemon in the creamy filling offers a delightful contrast to the crunchy base, providing a perfect balance of textures and flavors. This cheesecake is not only delicious but also lighter than traditional versions, making it easier on the waistline while still satisfying your dessert cravings. It’s simple to make, requiring minimal ingredients and no complex techniques.
Perfect Occasion: Ideal for health-conscious gatherings, summer picnics, or as a light dessert after a family dinner. Its refreshing flavor makes it especially suitable for warmer weather or following a heavier meal, ensuring a satisfying finish without the heaviness.
Decoration Tips: Garnish the chilled cheesecake with thin lemon slices or a sprinkle of lemon zest to enhance its visual appeal and add a pop of color. A few mint leaves can also add a refreshing touch. For special occasions, consider a drizzle of sugar-free lemon glaze or a dollop of whipped cream on each serving.
Ingredients:
- For the Base:
- 3 no-sugar-added digestive biscuits, crushed
- 1 egg white
- For the Cream:
- 1 egg yolk
- 150g Greek yogurt, plain
- 1.5 tablespoons erythritol or your preferred sugar substitute
- 1 teaspoon cornstarch
- Juice of 1/2 a lemon or lime
Recipe Instructions:
- Prepare the Base:
- In a bowl, mix the crushed biscuits with the egg white until well combined.
- Press the mixture into a parchment-lined baking dish, compacting it firmly with a fork.
- Cook in an air fryer at 180°C (356°F) for 5 minutes or bake in a conventional oven at the same temperature for 10 minutes.
- Make the Cream Filling:
- While the base is cooking, mix the egg yolk, Greek yogurt, erythritol, cornstarch, and lemon juice in a separate bowl until smooth.
- Assemble and Bake:
- Once the base is slightly cooled, pour the cream filling over it.
- Continue to bake in the air fryer at 160°C (320°F) for another 10 minutes or in the oven at the same temperature for 15-20 minutes, until the filling is set.
- Cool and Refrigerate:
- Allow the cheesecake to cool completely at room temperature.
- Refrigerate until chilled and set before serving.
Enjoy this Light and Zesty Lemon Cheesecake, a perfect blend of crunchy, creamy, and tangy elements that make for a delightful dessert experience without the guilt!
