Recipe of the week: Lemon Cheesecake

Lemon  Cheesecake

We have brought you starters and mains that are simple and easy to make, today we are bringing you a dessert that will please the pallets of most, a lemon cheesecake.

Whether a dessert connoisseur or a first-timer,  JOE is here to help you through a recipe low on ProPoints, high in taste.

The Basics:

20 minutes to prepare + freezing + chilling

2 minutes to cook

Serves 8

What you need:

12 Weight Watchers Ginger & Lemon cookies

30g (1 ¼ oz) low fat spread

Calorie controlled cooking spray

125g (4 ½ oz) low fat soft cheese

200g (7 oz) Quark cheese

4 tsp artificial sweetener

Grated zest of two lemons and juice of one

1 tablespoon lemon curd

What to do:

1. Crush the cookies with a pestle or the end of a rolling pin to make fine crumbs. Melt the low fat spread and stir into the cookie crumbs. Coat a 15cm (6 in) loose-bottomed cake tin with the cooking spray and press the biscuit crumbs into it. Freeze for 30 minutes.
2. Meanwhile, beat together the low fat soft cheese, Quark and artificial sweetener. Stir in the lemon zest and juice and spoon over the biscuit base, levelling out the top. Chill for 2-3 hours in the fridge until firm.
3. Carefully lift the cheesecake from the tin and place on a serving plate. Spoon the lemon curd into a sandwich or freezer bag and snip the tip of one corner off. Pipe circles of lemon curd over the cheesecake and drag a skewer over the circles to feather the lemon curd. Serve the cheesecake within two hours.

There you have it, the simplistic, yet delightful, lemon cake.

For more delicious Weight Watchers meals, simply click here.