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Prep Time: 30 mins (needs to be chilled overnight) / Cook Time: 30 mins

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Serving Suggestion

  • Serve chilled with fresh fruit, such as strawberries, raspberries or other soft summer fruit.

Top Tip!

For freshness, keep covered in the fridge.

A sweet dish consisting of two layers – a crunchy base and a smooth, creamy top layer. Serve with permitted fruit and ProZero cream for a free low protein dessert. This recipe is low in protein. Always check with your dietitian that this is suitable for your diet. Free for MSUD.

Ingredients

Ingredients (For the cheesecake layer)

  • 600mls ProZero®
  • 190g unsalted butter
  • 90g cornflour
  • 130g caster sugar
  • 60mls freshly squeezed lemon juice

Ingredients (For the base)

  • 225g Fate All Purpose Mix
  • 75g light soft brown sugar
  • 150g block margarine
  • Little extra Fate All-Purpose Mix to shape

Method

Step 1 (Cheesecake filling)

  1. Put the ProZero , unsalted butter and cornflour into a saucepan.
  2. Place over gentle heat and stir well with a whisk or spoon until the mixture begins to simmer and thicken.
  3. Take off the heat and allow to cool for a few minutes.
  4. Pour into a tall plastic container and using a hand-held blender, blend for 30-40 seconds.
  5. Leave to cool, cover and place in the fridge to chill for at least 3-4 hours, preferably overnight (at this point it should be very firmly set).

Step 2 (Biscuit base)

  1. Pre heat oven to Gas 6, 200°C (400°F).
  2. Place the Fate All Purpose Mix into a mixing bowl and stir in the sugar.
  3. Rub in the margarine until the mixture resembles breadcrumbs; continue to rub in until the mixture comes together into a dough.
  4. Dust the work surface with Fate All Purpose Mix and knead the biscuit dough a couple of times until smooth.
  5. Roll out to roughly the size of the base of the cake tin. Gently lift the dough into the tin and press the dough down and out to the edges. Prick the surface lightly with a fork.
  6. Bake in pre-heated oven for about 25 minutes until firm and golden brown.
  7. Take it out of the oven and leave it to cool in the tin.

Step 3 (Putting the cheesecake together)

  1. Using an electric hand held whisk, whisk the cheesecake filling for about 2 minutes until light and airy.
  2. Add sugar and lemon juice and whisk for a further 2 minutes.
  3. Place on top of the biscuit base in the cake tin and use a spoon to level the surface.
  4. Place in the fridge for 3-4 hours, preferably overnight.
  5. To turn out, run a knife around the edge of the cheesecake to loosen, then open the spring and lift out the cheesecake.

 

ProZero is a food for special medical purposes and must only be used under strict medical supervision

Serving Suggestion

  • Serve chilled with fresh fruit, such as strawberries, raspberries or other soft summer fruit.

Top Tip!

For freshness, keep covered in the fridge.

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