About this recipe:A delicious cheesecake made with no butter or eggs! Digestive biscuit crumbs are used to line the base of an oil sprayed tin, before being topped with a lemony cream cheese mixture and baked.
Makes: 1 23cm round cheesecake
7 digestive biscuits, crushed
450g cream cheese
1 (397g) tin sweetened condensed milk
125ml egg replacer
4 tablespoons lemon juice
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 170 C / Gas 3. Spray the bottom of one 23cm round springform tin with cooking oil spray. Sprinkle digestive biscuit crumbs on the bottom of the tin.
In a mixing bowl beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add egg substitute and lemon juice mixing well. Pour mixture into prepared tin.
Bake at 170 C / Gas 3 for 40 to 45 minutes or until centre is set. Cool and then chill. Keep cake refrigerated
Egg replacer can be found in health food stores or online.