Serves 1
Prep Time 15 min
Duration 8 hr chilling

Ingredients

• 150 g sugar-free biscuits, crushed into crumbs
• 115 g butter unsalted
• 0.5 tsp ground cinnamon
• 1.5 sachet unflavoured gelatine
• 1 tsp grated lemon zest
• 250 ml boiling water
• 225 g cheese cream
• 2 tsp vanilla extract
• 100 ml double cream, whipped

Method

1. 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.
2. 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.
3. Pour filling into base. Sprinkle top with digestive biscuit crumbs. Refrigerate overnight.

Chefs Tips

• This super recipe creates the most delicious sugar-free cheesecake.
• Serve for dessert alongside fresh berries, whipped cream or your favourite topping.

Nutritional Value

(per serving)

Calories 238 kcal
Total Fat 25 gm
Saturated Fat 0 gm
Carbohydrates 3 gm
Fibre 1 gm
Protein 3 gm