Lemon and poppy seed ice cream cheesecake

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Ingredients:

For the Crust:

  • Non-stick baking paper
  • 2 ½ lemons (zest and juice)
  • 3 tablespoons sweetener granules

For the Filling:

  • 180g low-fat cream cheese, softened
  • 200g low-fat custard
  • 200g fat-free natural Greek yogurt
  • 1 tablespoon poppy seeds

For the Candied Zest Decoration (Optional):

  • 1 lemon peel, thinly shredded
  • 1 tablespoon sweetener granules
  • 3 tablespoons water

Go to the next page to get the Instructions

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