Upside-down lemon cheesecake

Latest comments and suggestions

Results 1-20

• samilizi

  10 February 2011

  samilizi commented on this recipe

  Where can I buy quark from or is there an alternative to it? Thanks in advance!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• StephDalby

  20 February 2011

  StephDalby rated and commented on this recipe

  

  This is an amazing recipe. I've recently had a gastric by-pass and as such can't eat high fat or sugar foods anymore. This recipe is amazing as I can eat it with very minimal side effects and it tastes amazing. I get quark from Tesco. It's near to the mozarella in the cheese aisle. Very difficult to find. It's in a white tub and sold in 250g packs. It cost about 70p (feb 2011 prices)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HeidiK

  18 May 2011

  HeidiK commented on this recipe

  Any suggestions for an alternative to amaretti biscuits? - Don't like 'em!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lacath

  19 May 2011

  Lacath commented on this recipe

  I can't find quark in France. Any suggestion for an alternative ? thank you very much in advance.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rosita

  19 May 2011

  Rosita commented on this recipe

  Hi HeidiK Why don't you try crushing Boudoir Finger biscuits, they are just as light and crumbly but don't have the strong amaretto taste. Or if you're feeling skinny, just use any biscuits you do like eating :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Barbara

  19 May 2011

  Barbara commented on this recipe

  Hi, what is the equivilent to Quark in France please.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ka

  19 May 2011

  ka commented on this recipe

  Could the equivelent to Quark in France be fromage blanc?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Allisons2283

  19 May 2011

  Allisons2283 commented on this recipe

  On the wikipedia website it says that in France quark is known as seré or (as Ka correctly says) fromage blanc.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Allisons2283

  19 May 2011

  Allisons2283 commented on this recipe

  **Sorry the funny little character should be Sere (with an accent above the final 'e', as is in cafe)**

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yvonne

  24 May 2011

  Yvonne commented on this recipe

  Well..ASDA had sold out of Amaretti biscuits so I had to use Budoir ones. I also forgot to add the icing sugar. I made it for a dessert at lunch time when my daughter and her family visited. It went down a storm! Everyone loved it, however, I will make again but with the Amaretti to test the difference. Not sure if the icing sugar is necessary. So easy and so lush! Give it a go!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• perfect pauline

  26 May 2011

  perfect pauline commented on this recipe

  I made this scrummy pud last week and it certainly tasted lovely. I was not sure about what the Quark would taste like, but to be honest it didnt taste any different than a normal cheesecake, and if the calories were lower, then that was a bonus. I made it with Ameretti biscuits, purchased from Asda, but I do like the taste of almonds. I put in more than the receipe said, as there didnt look enough for the base. But I did use a rather large springform tin, so that is probably what made the base look insignificant! I am making it again this weekend to accompany the roast beef dinner. It is a firm low fat favourite in my house.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Janet

  01 June 2011

  Janet commented on this recipe

  I have recently found I had a taste for lemon cheesecake and never having made one at all, I found this recipe very good indeed. I did alter the base as I am not very fond of amaretti biscuits, so I used digestive biscuits instead. My sister and husband were coming for an evening meal and the cheesecake was a great success.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ellacupcake

  21 June 2011

  ellacupcake rated and commented on this recipe

  

  Disappointing :( I followed this recipe to the letter and found it far too sharp. I love lemons but it was just too strong - I'm glad I tasted it before putting any more lemon on top!! Even serving it with sweet cream did not help balance the flavour. The base was non existent, I had to serve it with more amaretti biscuits on the side for a bit of crunch as the texture of the cheesecake was just like eating set yogurt. Very disappointed as it would be great to serve a healthy dessert, but I will have to stick with the more tasty versions I have made before.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• VC

  04 July 2011

  VC rated and commented on this recipe

  

  This was my first attempt at a cheesecake, and I was intrigued by the low calories. I added the lemon juice to the cheese instead od melting the gelatine in it by mistake, but I don't think it had an impact on the recipes...I had never used gelatine before and I was very nervous but it was really simple! The only difference was I used digestive biscuits for the base, but I didn't rub any butter in the crumbs (I didn't know I was supposed to!) so the base stayed very powdery - it was still delicious, just a bit tricky to eat. I would definitely make this cake again, it was fantastic!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Suealpha

  10 August 2011

  Suealpha commented on this recipe

  I'd like to try this but do not want to use gelatine as I'm vegetarian. Has anyone any experience of making a recipe like this with any vegetarian gelatine substitute, please?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• longshanks57

  10 August 2011

  longshanks57 commented on this recipe

  Could the French equivalent to Quark be Le Quark ? LOL

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jen

  10 August 2011

  Jen commented on this recipe

  You can buy a substitute gelatine called 'Vege-gel'. It's in the baking section at Morrisons.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Debbie

  11 August 2011

  Debbie commented on this recipe

  As a substitute for Quark creme fraiche can be used...hope it helps

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chester

  11 August 2011

  chester commented on this recipe

  I used enough Amaretti biscuits to completely cover the base but then I like the almond taste. I also like lemons to be sharp so when squeezing the lemons, I use some of the lemon flesh as well! Quark is available in Morrisons in the soft/cream cheese section. Looks good, tastes good - what more could you want.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nolalola1

  11 August 2011

  nolalola1 commented on this recipe

  I use 0% greek yoghurt instead of quark and this works well. I have also left out the gelatine completely and just made sure it was well chilled. This makes a softer top but it is still nice. Try using low fat digestive biscuits for the base and, to make it lower fat, do not use melted butter. It is still a lovely pudding!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1094666/

http://www.bbcgoodfood.com/recipes/1094666/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 500.0g Quark
• 200.0g light soft cheese
• 6.0 tbsp lemon curd , plus a little extra mixed with lemon juice, to serve
• 2.0 tbsp icing sugar
• 2 lemons , zested and juiced
• 4 gelatine sheets
• 12 amaretti biscuits , crushed

Need to buy ingredients?

Let Ocado deliver what you need for this recipe, right to your kitchen table.

Terms and Conditions apply

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Low-fat

Ingredients

• 500.0g Quark
• 200.0g light soft cheese
• 6.0 tbsp lemon curd , plus a little extra mixed with lemon juice, to serve
• 2.0 tbsp icing sugar
• 2 lemons , zested and juiced
• 4 gelatine sheets
• 12 amaretti biscuits , crushed

PER SERVING

185 kcalories, protein 14.4g, carbohydrate 23.6g, fat 4.2 g, saturated fat 2.4g, fibre 0.2g, salt 0.48 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.