Low-Fat and Sugar-Free Lemon Cheesecake

Here's how:
First, prepare the crust. Melt 100 grams of butter ina small pan then add to 200 grams of crushed graham crackers. Mix until well-blended. Transfer mixture to a small pie plate or springform pan and press against the bottom of pan to form a solid crust. Keep in chiller.

Next, make the filling. Cream together 300 grams of low-fat cream cheese and 20 grams of artificial sweetener until smooth and light. Add 20 ml lemon juice. Mix well and set aside.

In a small saucepan, dissolve an envelope unflavored gelatin powder in 60 ml cream. Bring to low heat, stirring constantly to distribute gelatin. Turn off heat before it boils. Cool slightly. Add to the cream mixture. Stir until well-blended.

In another bowl, beat 250 grams of whipped cream until stiff. Add this to the cream mixture and fold well. Transfer to pre-made graham crust. Keep in the refrigerator overnight or until set.