This delicious tangy lemon cheesecake is not only healthy but very easy to make. It has a thin crispy shortbread base topped with a smooth creamy lemon cheesecake ideal for a weekend treat or excellent for summer entertaining, just don’t tell your guests how easy it was to make. You could serve it on its own or with cream, ice-cream, a delicious raspberry coulis or everything if you prefer. I can guarantee you will come back for seconds. This cheesecake is also vegetarian.

Makes 15

Low-calorie spray

150gms plain flour

½ tsp baking powder

4tbs granulated sweetener, I used Morrisons own brand

125gms spread I used lurpak

1 egg, separated

Zest of 2 large lemons

150ml fresh lemon juice

2tbsp cornflour

180gmtub of light Philadelphia soft cheese

Method

Combine the flour, the baking powder and 2tbs of the granulated sweetener in a large bowl.

Heat the oven to 180c, gas 4, 160f

Line a 22½ cm x 22½ cm tin (like a square brownie pan) with non-stick baking paper which has been sprayed with low-calorie spray.

Heat the spread in a small pan set over a low heat until it melts, I did mine in a glass bowl in the microwave which took 2 minutes.

Set aside to cool slightly, add the cooled spread and egg white to the flour mixture and stir until well combined.

Press the mixture evenly over the base of the prepared tin and bake for 15 minutes or until golden.

Meanwhile, combine the egg yolk, lemon zest, juice, cornflour, and the remaining granulated sweetener in a pan set over a medium heat.

Whisk until the mixture comes to a boil and thickens.

Take off the heat and whisk in the soft cheese, whisk until smooth and any lumps has gone.

Remove the tin from the oven and pour the cheese mixture over the hot base.

Spread it over evenly, then leave to cool in the tin.

Once cool, chill and cut into 9 squares until to be served with friends or family.