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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.3
  • Total Fat: 17.1 g
  • Cholesterol: 39.6 mg
  • Sodium: 51.3 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.7 g

View full nutritional breakdown of Tangy Lemon Cheesecake with base calories by ingredient
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Tangy Lemon Cheesecake with base

Submitted by: AGGIETERR


Number of Servings: 8

Ingredients

    filling:
    4 oz cream cheese
    4 oz thick cream
    2 tsp splenda
    2 oz fresh lemon juice (not from a bottle)

    Base:
    100g ground flex seed
    50g butter
    2 tsp splenda

Directions

Make base first: Add the splenda to the ground flax seed and mix. In a pan melt butter then add the dry ingredients. Transfer to a cake tin base (7 inch diameter) and press down. Place in fridge to cool for 30 minutes.

Filling: Combine the cream cheese, splenda and lemon juice in a bowl and mix well. Beat the cream in another bowl until it forms stiff peaks. Fold the cream into the cream cheese mixture. Transfer to colled base. Let it set for 1/2 a day before eating.

Number of Servings: 8

Recipe submitted by SparkPeople user AGGIETERR.






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