Recipe by Stork / Upfield
WHOLEMEAL LEMON CHEESECAKE
A quick, easy and economical dessert, this wholemeal lemon cheesecake can be rustled up in next to no time for family and friends.
Serves 4-6
INGREDIENTS
For the base
- 75g wholemeal flour
- 25g ground hazelnuts
- 50g Stork spread
- 25g caster sugar
For the topping
- 250g low fat soft cheese
- 50g caster sugar
- zest of 1 lemon, grated
- 100ml whipping cream
- 2 eggs, beaten
- a few drops of vanilla extract
For the decoration (optional)
- Double cream, whipped
- Whole hazelnuts
- Seasonal fruit
METHOD
- Preheat the oven to 180˚C/Gas Mark 4. Set out a 23cm flan dish.
- Place all the base ingredients in a bowl and rub in the Stork until the mixture resembles breadcrumbs. Tip into the prepared dish and press firmly to line the bottom. Bake for 15 minutes.
- Combine all the topping ingredients in a bowl and beat until smooth. Pour the mixture over the baked base and spread evenly. Bake for 40-45 minutes until risen and firm.
- Set aside to cool, then decorate as you like. you could pipe rosettes of whipped cream around the edge and top with hazelnuts, or decroate with seasonal fruit, for example.
COOK’S TIP
The cheesecake can also be made in a microwave. Heat the base on High for 2 minutes. Add the flling, then microwave on low for 12 minutes. Set aside to cool. Check that your flan dish is microwave safe first though!