Lemon Cheesecake Slice
Serves
12
Ingredients
- 400g arrowroot biscuits (see note for GF)
- 150g unsalted butter, melted
- 500g cream cheese
- 1 cup icing sugar
- 1 medium lemon, zested
- ½ cup lemon juice
- ¾ cup thickened cream
- Fresh lemon slices
Methods
- Line a 23cm x 23cm square baking tin with baking paper.
- Process biscuits in a food processor until crumbed. Pour into mixing bowl. Add melted butter and mix until combined.
NOTE: Use gluten-free arrowroot biscuits (or other plain biscuits) to make this recipe gluten free. - Press into prepared tin, pressing down with a spatula. Place tin in fridge to set.
- Meanwhile, beat cream cheese in a large mixing bowl until soft and creamy. Add icing sugar, lemon zest and juice and beat until combined. Pour in cream and beat until well combined.
- Pour mixture over crumb base and smooth top with a spatula. Place in refrigerator or freezer until set – approximately 2–3 hours.
- Remove from fridge/freezer and cut into 12 squares, topping with fresh lemon slices. Enjoy!
Recipe adapted from Taylor & Holmes. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.
