Passion fruit & lemon baked cheese cake

Passion fruit & lemon baked cheese cake

We’ve replaced sugar with Chosen by you Granulated Sweetener that contains maltodextrin and calorie-free sucralose.

By , 21 September 2015
Passion fruit & lemon baked cheese cake
  • Ready in: 70 mins
  • Serves: 12
  • Price: 42p per serving
Nutritional Info
Each 90g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 787KJ 188KCAL
of your reference intake.
Typical energy values per 100g: 874kJ/209kcal.
  • 75g Flora Original, melted, plus extra for greasing
  • 150g digestive biscuits
  • 400g Chosen by you Lighter Plain Soft Cheese
  • 1 lemon, zest of
  • 4 tbsp fresh lemon juice
  • 1 level tbsp cornflour, blended with 1 tbsp cold water
  • 1/2 level tsp Extra Special Vanilla Bean Extract
  • 3 level tbsp Chosen by you Granulated Sweetener
  • 150g reduced-fat crème fraîche
  • 3 medium eggs
  • 3 passion fruit, flesh only
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 20cm loose-based cake tin, then line the base with baking paper. Put the biscuits in a freezer bag and crush to fine crumbs with a rolling pin. Mix with the Flora and press into the tin. Bake for 10 minutes.

  • Put the soft cheese in a bowl with the lemon zest and juice. Mix well. Add the cornflour mixture, vanilla, sweetener, crème fraîche and eggs. Beat until smooth with a whisk or processor.

  • Pour on the biscuit base. Bake for 35 minutes or until the middle is lightly set. It will set more as it cools.

  • Once it’s cold, spoon on the passion fruit and serve.