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We leave you with this refreshing and tasty Lemon Cheesecake.
Ingredients
- Filling:
- 3 Gelatine sheets
- Zest and juice of 1 lemon
- 2 natural Yoghurts
- 250 g of light cream Cheese
- 30 ml of plant-based milk/drink
- 1 scoop of Protein Pudding Lemon Cake flavour by FoodSeries
- Crust:
- 60 g of Unsweetened wholemeal biscuits
- 50 g of Organic Virgin Coconut Oil by BioSeries
- Leave to cool for at least 5 hours.
- Toppings:
- 1 and ½ scoops of Protein Pudding Lemon Cake flavour
- 100 ml of Water
- Yellow food colouring (optional)
| Nutritional Information per serving | |
|---|---|
| Calories: | 227,5kcal |
| Fat: | 13,9g |
| of which saturates: | 8,9g |
| Carbohydrates: | 12,9g |
| of which sugars: | 5,8g |
| Fiber: | 0,3g |
| Proteins: | 12,7g |
| Salt: | 0,4g |
How to make: Lemon Cheesecake
| Preparation time: | 15 minutes |
| Cooking time: | 1 minute |
| Portion size: | 1 Piece |
| Number of servings: | 6 |
| Cooking style: | American |
- Crush the biscuits with the melted organic virgin coconut oil and flatten them in the base of the mould (this one is 15 cm).
- Hydrate the gelatine sheets in cold water for 5 minutes. In the meantime, mix the lemon zest, lemon juice and yoghurts together.
- Heat the milk, drain the hydrated gelatine sheets and dissolve them in the hot milk.
- Add to the mixture and also add the scoop of Protein Pudding lemon cake flavour. Mix well and pour into a mould.
- Leave to cool for 5 hours in the fridge.
- For the icing, the mix Protein Pudding Lemon Cake flavour with water and optional yellow food colouring.
- Spread over the cake and chill again for at least 1 hour.
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Review of Lemon Cheesecake
Easy to make - 100%
Ingredients - 100%
Nutritional value - 100%
Flavour - 100%
100%
