Lemon cheesecake

[honeylemon]

For the crust
10 digestive biscuits, crushed
2 teaspoons low fat butter, melted
For the cheesecake mixture
1 recipe low fat cream cheese
½ cup low fat curds
4 sachets sugar substitute
1 teaspoon lemon juice
1 teaspoon lemon zest
a few drops lemon essence
For the topping (optional)
2 tablespoons sugarfree orange marmalade
For the crust
1.

Combine the butter and biscuits and line the bottom of a 100 mm. (4") diameter loose bottomed cake tin.
2.

Refrigerate till set.
For the cheesecake mixture
1.

Blend the cream cheese in a blender till it is smooth and free of lumps, adding some warm milk or whey if required.
2.

Combine with the remaining ingredients in a bowl and whisk till it is a smooth mixture.
For the topping
1.

Combine the marmalade with 1 tablespoon of water in a pan and melt over gentle heat. Cool slightly.
How to proceed
1.

Pour the cheesecake mixture over the set crust and refrigerate till the mixture sets.
2.

Pour the warm topping over and chill again for 10 to 15 minutes.
3.

Cut into wedges and serve cold.