Skinny Lemon Cheesecake

There is few days I baked this Lemon Cheesecake and I love it, it was my first cheesecake that I did.

Ingredients:

200g of Speculos (crushed)

115g Butter melted

225g Cream Cheese room temperature

260g Sugar

4 Egg at room temperature

4 Tbsp of Fresh Lemon

Descriptions:

Preheat oven at 175°C.
Lightly spray a springform pan with cooking spray.
In a food processor, put Speculos and butter, pulse until all is crushed.

Press this mixture across the bottom of your pan.
In a bowl, beat with an electric mixer the cream cheese and the sugar until smooth.

Beat in eggs one at a time. Beat in the tbsp juice of your lemon.
Pour your batter into your pan on top of your crust.

Bake one hour.

After you remove the cake from the oven, let cool outside of oven 20 minutes before covering and placing in the fridge at least 4 hours until 4 days.  When you want serve, remove from fridge, put out of your springform pan and slice and serve, add few crumb on the top.

Delicious!

XOXO

1 Comment

  • Reply May Food in Review – Mix Of A Borderline & Anorexic May 23, 2017 at 6:50 pm

    […] Skinny Lemon Cheesecake… […]

  • Leave a Reply