For Diabetics - Lemon Cheesecake

This is from the book Delicious Diabetic low cal recipes book by Tarla Dalal. Please use the cream cheese for diabetics and low fat yoghurt for diabetics recipes posted separately. You can enjoy this in summer. The setting time for this cake is 1 hour. Enjoy!

• Ready In: 30 mins
• Serves: 4

Ingredients

• For crust

• 10  digestive biscuits, crushed
• 2  teaspoons  low-fat butter, melted

• For cheesecake mixture

• 1  cup low-fat cream cheese
• 1⁄2 cup low-fat yogurt
• 4 (1 g) packets sugar substitute
• 1  teaspoon lemon juice
• 1  teaspoon lemon zest
• 3 -5  drops  lemon essence

• Garnish

• 2  tablespoons sugar-free orange marmalade

Directions

1. Combine the low fat butter and biscuits in a bowl. Mix well with your fingers and then put these into the bottom of a 4 inch diameter loose bottomed cake tin.
2. Refrigerate till this sets.
3. Now, blend the cream cheese till it is lump free and smooth in a blender. You may add some warm milk or whey if need be.
4. Combine with the remaining ingredients in a bowl and whisk till it has a smooth mixture.
5. Combine the marmalade and 1 tablespoons water in a pan.
6. Melt on low heat and allow to cool a little.
7. Pour the cheesecake mixture over the set crust and refrigerate till the mixture sets.
8. Pour the warm topping over and chill again for 10-15 minutes.
9. Cut into wedges and serve cold.
10. Enjoy!