De-Constructed Lemon Cheesecake – a delicious recipe with lemon zest, cottage cheese, yoghurt, lemon juice, Natvia, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Zest lemon and spread out on a board to dry, or place in a 200u00b0C oven for 5 minutes.. Best to do this a few hours before serving.
2
Blend cheese, yoghurt and lemon juice until smooth and set aside
3
Place Natvia in a small saucepan with 1/2 teaspoon water and heat, stirring gently, until dissolved. Scrape down any crystals that form on the sides.
4
Slowly add dissolved Natvia to cheese mixture and whisk until smooth, then chill until ready to use.
5
Blitz chocolate, almond meal and 1/4 tsp of lemon zest to a rough crumb. Add puffed rice and blitz again. Don't over-blitz, you still want some texture.
6
Place 2 tbs of crumb into the bottom of each of four glasses and top with 3 tbs of cheese mixture.
7
Reserve 2 tsp of crumb, and divide the remaining between the glasses, finishing with the remaining cream cheese.
8
Top with blueberries, 2 tsp of crumb and 1/4 tsp lemon zest.
544
kcal
Calories
33
g
Fat
41
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 teaspoon lemon zest, 250g low fat cottage cheese, 2/3 cup low fat Greek yoghurt, 2 tablespoons lemon juice, and more.
Yes, De-Constructed Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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