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Light and Zesty Lemon Cheesecake: A Refreshing Sugar-Free Treat

Light and Zesty Lemon Cheesecake: A Refreshing Sugar-Free Treat

This Lemon Cheesecake is a refreshing and light dessert that combines the crunch of a sugar-free 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 a great choice for a guilt-free treat.

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Why you'll love it: The tangy burst of lemon in the creamy filling provides a delicious 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 prepare, 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 particularly suitable in hot weather or after a larger meal, guaranteeing a satisfying finish without heaviness.

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Decorating 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 digestive biscuits without added sugar, crushed
    • 1 egg white
  • For the cream:
    • 1 egg yolk
    • 150 g of natural Greek yogurt
    • 1.5 tablespoons erythritol or your favorite sugar substitute
    • 1 teaspoon of cornstarch
    • Juice of 1/2 lemon or lime
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Recipe Instructions:

  1. Prepare the base:
    • In a bowl, mix the crushed biscuits with the egg white until well combined.
    • Press the mixture into a baking dish lined with parchment paper, pressing it down firmly with a fork.
    • Cook in an air fryer at 180°C (356°F) for 5 minutes or cook in a conventional oven at the same temperature for 10 minutes.
  2. Prepare the cream filling:
    • While the base is cooking, mix the egg yolk, Greek yogurt, erythritol, cornstarch, and lemon juice in another bowl until smooth.
  3. Assemble and bake:
    • Once the base has cooled slightly, pour the cream filling on top.
    • Continue cooking in the air fryer at 160°C (320°F) for another 10 minutes or in the oven at the same temperature for 15 to 20 minutes, until the filling is set.
  4. Cool and refrigerate:
    • Let the cheesecake cool completely to room temperature.
    • Refrigerate until chilled and set before serving.

Enjoy this light and tangy lemon cheesecake, a perfect blend of crunchy, creamy and tangy elements that make it a delicious, guilt-free dessert experience!

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