About this recipe:I wanted a fairly light version of a cheesecake for my first one so I used 0% Greek yoghurt and as a result got a light, mousse-like cheesecake. Play around with the biscuits you use for the base - you can use light digestives or amaretti. Both are lighter choices!
For the base
180g biscuits, crushed
40g butter, softened
For the cheesecake
500g 0% Greek yoghurt
60g fromage frais
3 eggs, separated
2 tablespoons plain flour
60g caster sugar
1 lemon, juice only
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4.
For the base: Crush the biscuits to coarse crumbs. Add the softened butter and mix, then line a cake tin with this mixture. Refrigerate.
For the filling: Whisk the Greek yoghurt and fromage frais with the egg yolks, stir in the flour, caster sugar and lemon juice. Whisk the egg whites until stiff and fold into the yoghurt mixture.
Pour this filling over the chilled base. Bake for 40 minutes. Cool and refrigerate before serving.