About this recipe:This super recipe creates the most delicious sugar-free cheesecake. Serve for dessert alongside fresh berries, whipped cream or your favourite topping.
Makes: 1 23cm square cheesecake
150g sugar-free biscuits, crushed into crumbs
115g unsalted butter
1/2 teaspoon ground cinnamon
1 1/2 (11g) sachet unflavoured gelatine
1 teaspoon grated lemon zest
250ml boiling water
225g light cream cheese
2 teaspoons vanilla extract
100ml double cream, whipped
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Method Prep:15min › Extra time:8hr chilling › Ready in:8hr15min
Preheat oven to 180 C / Gas 4. In a medium bowl, combine biscuit crumbs, butter and cinnamon. Mix well and press into the bottom of a 23cm square tin. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
Dissolve gelatine in boiling water. Let cool until thickened, but not set. Add lemon zest to the gelatine mixture. In a large bowl, beat cream cheese and vanilla until smooth. Blend in gelatine. Fold in whipped cream.
Pour filling into base. Sprinkle top with digestive biscuit crumbs. Refrigerate overnight.
This was revolting. There's a serious problem with the quantities in the recipe - particularly the gelatine. I've never had to throw away a whole batch of mixture before, but this could not be saved. - 04 Apr 2015