• Helen Phillips

Lemon and Lime Cheesecake Pots

I've had a few new comments over the past few weeks on Cheesecake Runner's Facebook Page from runners excited that they can include cheesecake in their nutrition plan. Absolutely!

So when I saw a lonely lemon and lime in my fruit bowl this morning I knew what I had to make. Lemon and Lime Cheesecake Pots.

This is based upon my special cheesecake recipe using quark (fat free "cheese"), and I challenge you to taste the difference!

To make these super healthy I'm baked them individually in little ramekins and left out the biscuit base (I know, I know ... that's the fun bit). So they're high in protein and low in fat, so just perfect as a little training treat.

Give them a go, they're delicious and so easy!

Heat your oven to 150 C and boil a kettle. Find 8-10 ramekin dishes (I save the dishes from Gu puds!), small tea cups or dishes and lay out in a roasting tin.

Start by grating the zest from 1 lemon and 1 lime and squeezing the juice.

In an electric mixer (or you can do this by hand) blend 500g quark, 225g sugar and 30g flour. In a separate bowl beat 4 large eggs. Once the quark mix is smooth, add the eggs, half of the citrus zest (keep the rest to sprinkle on the top for decoration), the juice of the lemon and lime plus 400ml crème frache. Mix everything until smooth, then ladle into your dishes (already set into a roasting tin).

Put the tin in the pre heated oven and pour the hot water around the pots. This creates a baine marie which will help the cheesecakes to gently cook.

The pots will only need 30 mins to cook. After 30 mins they will be firm, but with a slight wobble. Take out from the oven and leave to cool, then chill for as long as you can wait, before diving in!

They're delicious ... and are calling me from the fridge "eat me, eat me, eat me!"