Oh.em.gee. this cheesecake is good.
It’s the lick-your-plate-steal-a-slice-from-the-fridge-when-no-one’s-looking-and-help-yourself-to-fourths kind of good.
During one such search for the perfect recipe, I came across the lovely and sweet Rachel’s blog French for Foodies. She gave Dukan a try and still managed to make fabulous, beautiful and delicious food. Thank you Rachel, for inspiring us all!
Dukan Lemon Cheesecake
Dukan recipe variation courtesy of Rachel Bajada
I made this recipe almost exactly like Rachel, however I also added a teaspoon of lemon extract and used less lemon zest inside the cake. It. was. divine.
- 2 eggs- separated
- 4 heaped tbsp fromage blanc/quark
- 200 grams low fat cottage cheese
- 300 gms fat free cream cheese
- 2 tbsp cornflour
- ½ cup sugar substitute powder (to taste)
- Finely grated zest 1/2 lemon
Preheat oven to 160 C. Combine all ingredients except egg whites in a large mixing bowl and beat with an electric hand blender until smooth, thick and silky in appearance. Beat mixture until the cottage cheese texture smooths out. In a separate bowl, beat egg whites until stiff, then beat in cornflour. Slowly fold in egg white mixture to large bowl until combined. Transfer mixture to a ceramic baking dish and bake for approximately 40 mins or until risen and golden brown. Allow to cool completely in fridge before serving. Garnish with grated lemon zest.
Bon appetite luvs!