For Diabetics - Lemon Cheesecake - cooking recipe

Ingredients

For crust
10 digestive biscuits, crushed
2 teaspoons low-fat butter, melted
For cheesecake mixture
1 cup low-fat cream cheese
1/2 cup low-fat yogurt
4 (1 g) packets sugar substitute
1 teaspoon lemon juice
1 teaspoon lemon zest
3 -5 drops lemon essence
Garnish
2 tablespoons sugar-free orange marmalade

Preparation

Combine the low fat butter and biscuits in a bowl. Mix well with your fingers and then put these into the bottom of a 4 inch diameter loose bottomed cake tin.
Refrigerate till this sets.
Now, blend the cream cheese till it is lump free and smooth in a blender. You may add some warm milk or whey if need be.
Combine with the remaining ingredients in a bowl and whisk till it has a smooth mixture.
Combine the marmalade and 1 tablespoons water in a pan.
Melt on low heat and allow to cool a little.
Pour the cheesecake mixture over the set crust and refrigerate till the mixture sets.
Pour the warm topping over and chill again for 10-15 minutes.
Cut into wedges and serve cold.
Enjoy!