Wholemeal lemon cheesecake

Ingredients

• 75g wholemeal flour 
• 25g ground hazelnuts 
• 50g margarine or butter 
• 25g caster sugar 

For the topping: 

• 250g low-fat soft cheese 
• 50g caster sugar 
• Grated zest of 1 lemon 
• 100ml cream 
• 2 eggs, beaten 
• Few drops of vanilla extract 

For decoration (optional): 

• Double cream, whipped 
• Whole hazelnuts 
• Seasonal fruit (optional) 

Directions

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Set out a 23cm (9 inch) flan dish 
2. Place all the base ingredients into a bowl and rub in the margarine until the mixture resembles breadcrumbs. Tip into the prepared dish and press firmly to line the bottom. Bake for 15 minutes. 
3. Combine all the topping ingredients in a bowl and beat until smooth. Pour the mixture over the baked base and spread evenly. Bake for 40–45 minutes, until risen and firm. 
4. Set aside to cool, then decorate as required, e.g. pipe rosettes of whipped cream around the edge and top with whole hazelnuts, or decorate with seasonal fruit.  

Recipe courtesy of Stork. 

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