3 syns per slice
Serves: 12
Prep Time: 30 minutes (plus 4 hours chilling)
Why I Love This Recipe
This cheesecake is a masterpiece — both visually and in taste. The sharp zest of lime perfectly cuts through the creamy filling, while the blackberry swirl adds a natural sweetness and an artistic flair. It’s light, refreshing, and doesn’t leave you feeling overly full. Best of all? It looks like something you’d find in a fancy bakery, but it’s secretly slimming-friendly at just 3 syns per slice. Whether you’re hosting a dinner party or just treating yourself, this dessert feels indulgent without any guilt.
Ingredients
Base:
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35g low-fat spread (e.g., Flora Light) – divided
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8 reduced-fat digestive biscuits
Filling:
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250g extra-light soft cheese (e.g., Philadelphia Lightest)
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500g fat-free natural fromage frais
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3 level tablespoons sweetener granules (e.g., Sukrin, Canderel)
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Finely grated zest of 2 limes
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125ml fresh lime juice (approx. 4 limes)
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3 small leaf gelatine
Swirl:
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50g blackberries (thawed if using frozen)
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Additional sweetener (optional, to taste)
Instructions
1. Prepare the Tin
Lightly grease a 20cm loose-bottomed cake tin with 5g of the low-fat spread. Line the base with non-stick baking paper to make removing the cheesecake easier later.
2. Make the Biscuit Base
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Place the biscuits in a food-safe plastic bag and gently crush them with a rolling pin until they resemble fine crumbs.
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Melt the remaining 30g of spread in a small saucepan over low heat.
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Stir in the crushed biscuits until fully coated in butter.
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Press this mixture firmly into the base of the prepared tin using the back of a spoon to form an even layer.
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Place the tin in the fridge while you prepare the filling.
3. Mix the Cheesecake Filling
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In a mixing bowl, whisk together the soft cheese, fromage frais, lime zest, and 3 tbsp of sweetener until smooth and lump-free. Set aside.
4. Prepare the Gelatine
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Soak the gelatine leaves in a bowl of cold water for 5 minutes.
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While soaking, heat the lime juice in a small saucepan until just warm (do not boil).
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Squeeze out excess water from the soaked gelatine and stir into the warm lime juice until completely dissolved.
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Let the gelatine mixture cool slightly until it starts to thicken just a little.
5. Add Gelatine to the Filling
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Gradually beat the cooled lime-gelatine mixture into the cream cheese mixture until fully combined.
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Pour the entire filling over the chilled biscuit base and level the surface with a spatula.
6. Make and Add the Blackberry Swirl
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Blend the blackberries (and a little sweetener, if desired) until smooth using a mini blender or food processor.
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Press the purée through a fine sieve into a small bowl to remove the seeds.
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Dot or drizzle the purée over the cheesecake surface.
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Use a skewer or toothpick to gently swirl it through the top to create a marbled effect.
7. Chill to Set
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Cover and refrigerate for at least 4 hours, or ideally overnight, until fully set.
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Once set, carefully remove from the tin, peel away the paper, and place on a serving plate.
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Slice into 12 even portions and enjoy!
Storage Tips
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Fridge: Store the cheesecake in an airtight container in the fridge for up to 3 days.
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Freezing: This cheesecake doesn’t freeze well due to the texture of fromage frais, so it’s best enjoyed fresh.
Frequently Asked Questions
Can I use powdered gelatine instead of leaf gelatine?
Yes! You can substitute 3 small gelatine leaves with approximately 1.5 tsp powdered gelatine, but follow the packet instructions carefully for blooming and dissolving.
Can I swap the blackberries for another fruit?
Absolutely. Raspberries, blueberries, or even passionfruit pulp work beautifully. Just make sure to purée and strain them for that smooth swirl.
What can I use instead of fromage frais?
If fromage frais isn’t available, you can use fat-free Greek yogurt, though it may result in a slightly thicker texture and tangier flavor.
Why isn’t my cheesecake setting properly?
This usually comes down to gelatine not dissolving fully, or the filling being too warm when mixed. Ensure gelatine is completely dissolved and lime juice is only gently warm — not hot — when added.
