A fresh zingy lemon and orange cheesecake recipe. A real show stopper.

Serves 8

150g Reduced fat digestive biscuits
50g Low-fat spead
2 Teaspoons golden syrup

For the filling

200g Low-fat soft cheese
50g Fructose
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1 orange
11g Sachet of gelatine
2x150g Pots of low-fat orange or lemon flavoured yoghurt
1 Egg white
2 Oranges, peeled and segmented to decorate.


1. Crush the biscuits in a food processor until you have fine crumbs. Melt together the low-fat spread and golden syrup and pour over the biscuit crumbs. Mix well and then press over the base of a 20cm loose bottom springform tin. Chill while preparing the topping.

2. Beat the soft cheese, fructose, lemon zest and lemon juice and orange zest.

3. Place the orange juice in a small heatproof bowl and leave to stand for 5 minutes.

4. Beat the gelatine into the soft cheese mixture with the yoghurt. Whisk the egg white until it forms soft peaks and fold in. spoon over the biscuit base, level the top and chill for at least 3 hours

5. To serve remove from the tin and cut into eight serving and use the orange segments for decoration.