• 150g plain flour
    • ½tsp baking powder
    • 170g Natvia granulated sweetener
    • 125g low-fat unfold
    • 1 egg, separated
    • Zest 2 massive lemons
    • 150ml contemporary lemon juice
    • 2tbsp cornflour
      200g Mild Philadelphia tender cheese


  1. Mix the flour and 60g of the Natvia in a big bowl.
  2. Warmth the oven to 180°C/fan 160°C/fuel four. Line a 16cmx28cm tin with non-stick baking paper. Warmth the unfold in a small pan set over a low warmth till it melts. Put aside to chill barely. Add the cooled unfold and egg white to the flour combination and stir till properly mixed. Press the combination evenly over the bottom of the ready tin and bake for 15 min or till golden.
  3. In the meantime, mix the egg yolk, lemon zest, juice, cornflour and remaining Natvia in a pan set over a medium-high warmth. Whisk till the combination involves the boil and thickens. Take off the warmth and whisk within the tender cheese. Take away the tin from the oven and pour the cheese combination over the recent base. Unfold it over evenly, then go away to chill within the tin. As soon as cool, lower the cheesecake into 15 squares.