Dessert

Tangy Lemon Cheesecake with base is for Dessert.

Tangy Lemon Cheesecake with base takes several minutes to prepare.

Tangy Lemon Cheesecake with base takes several minutes to cook.

Tangy Lemon Cheesecake with base makes 8 servings.

The ingredients for Tangy Lemon Cheesecake with base are:

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

Here is how you make Tangy Lemon Cheesecake with base:

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: 8Recipe submitted by SparkPeople user AGGIETERR.

The nutritional information for Tangy Lemon Cheesecake with base is:

• 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

The dietary needs meet for Tangy Lemon Cheesecake with base is Low Carb