(12 slices)

Portion size: 1 slice


  • 200 g digestive biscuits
  • 15 ml light margarine


  • 230 g low-fat cream cheese, at room temperature
  • 3 x 250 g tubs smooth low-fat cottage cheese, at room temperature
  • 210 g (250 ml) caster sugar
  • 45 ml cake flour
  • 30 ml corn flour
  • 10 ml custard powder
  • 4 large eggs, at room temperature
  • 125 ml cream
  • 15 ml lemon juice
  • 5 ml vanilla essence
  • 15 ml finely grated lemon zest

Finely chop the biscuits in your food processor. Rub margarine into crumbs. Press mixture into the base of a 24 cm loose-bottomed cake pan using fingertips and refrigerate for 1 hour. Preheat oven to 180 ºC, making sure the oven rack is in the middle. Put cheeses, sugar, flour, corn flour and custard powder in a large mixing bowl. Beat well until light and fluffy. Scrape the sides of the bowl. Add eggs one by one. Beat well after every addition. Add cream, lemon juice, essence and zest and beat until well combined. Place prepared cake pan on a baking tray and pour in the filling. Bake for 15 minutes. Turn temperature down to 140 ºC and bake for another 1 hour 45 minutes. Take out, immediately loosen the edges with a knife and let cool. Refrigerate, preferably overnight, to set and cool down.

(Creamy baked cheesecake)