Lemon quark cheesecake

Lemon quark cheesecake

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(30 ratings)

Prep: 20 mins Cook: 10 mins Plus chilling


Serves 8
This light and luscious lemon cheesecake tastes as good as it looks

Nutrition and extra info


  • kcal279
  • fat10g
  • saturates6g
  • carbs37g
  • sugars31g
  • fibre0g
  • protein12g
  • salt0.59g
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  • 80g digestive biscuit
  • 50g melted butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g light soft cheese
  • 500g Quark



    This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…

  • 200g icing sugar
  • zest 2 lemons, juice of 3



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 gelatine sheets



    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…


  1. Crush the digestive biscuits and mix with the melted butter. Press into the base of a 20cm springform tin. Chill to firm.

  2. Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2 lemons.

  3. Soak the gelatine sheets in cold water, then melt in the juice 3 lemons over a low heat. Beat into the cheese mix, then spoon on top of the biscuit base. Chill until set.

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Comments (57)

ricaroo's picture

Made this twice and found it refreshingly tangy and delicious.
Used Oaty hob nob type biscuits for the base and increased the amount to 110g.
Scattered Rasberries and Blueberries over the top for decoration.
Not too bad on the calories either due to the fat free Quark.

Maria L's picture

I had the perfect consistency (180gr of quark & 420gr of soft cheese) until I added the gelatine and ended up with a runny disaster that never set over night in the fridge, argh! Has anyone made it without gelatine?

Gluten free Fran's picture

I used 1 x plain tub and 1 x vanilla tub of Lake District Quark, Dr Oetker leaf gelatine (4 sheets approx. 6.5g), only 150g of icing sugar (because of the vanilla quark), and made a thicker biscuit base using 80g gluten free digestives, 80g gluten free ginger nuts and 80g of butter. Everything else the same - it set beautifully overnight - everyone loved it. The sides relaxed a bit once out of the tin/cut into portions, if you want it to look pretty leave in the tin as long as possible and cut into portions at last minute. I wasn't sure if the mixture would be too runny - given comments made by others - so I lined my tin with double sheets of cling film and chilled the biscuit base for an hour in the fridge first.

MC1981's picture

Sooooooooo good! Delicious!!

jelimo's picture

Double the biscuits and line the tin for easy removal. The cheesecake is more gelatinous than creamy but still very good as long as you love lemon.

harkstar1's picture

Love this recipe, must have made this cheesecake a dozen times now. I always add the juice of 3 lemons, and double the digestive biscuit base. Its a really easy, refreshing cheesecake. So simple to make, so satisfying to eat.

la vie en rose's picture

I just did the cake and it's now chilling in the fridge! All I can say until now is that it's super easy to make! I did the cake in 35 minutes and I'm really not a good baker! I used petit beurre cookies as a base.

Kimi.20's picture

Love this recipe. Needed more base than recipes says. I used melted coconut oil in the base as its much better for you than butter. And in the cheesecake I used pineapple juice and chunks was delicious.

natt81972's picture

These ingredients work much better, as I tried and tested after trying this one:

250g Digestive biscuits, plain or chocolate (or you can use HobNobs etc)
75g Melted Butter
600g Soft Cream Cheese (Tesco Value is perfect)
150g Icing Sugar
1 tsp Vanilla Extract
Zest of 2 lemons and juice
4 Gelatine Sheets

You can change the flavour to your taste using either lemon, lime, orange, chocolate Philly! The options are endless, experiment!

Rhig25's picture

Lovely cheesecake but recipe a little off balance. Need twice as much base than stated and less liquid in the cheese.

Erikvh's picture

Really easy and refreshing recipe! The taste is amazing and you can really taste the lemon. Also really refreshing, therefore I think that it's a great pie for the summertime. Definitely a keeper!

marywesterback's picture

Made this twice now, the first time with lemon as per the recipe, and it was delicious, albeit very tart, and very firmly set. The second time I made it with black currant puree, and only 3 sheets of gelatine. Wow, what a difference, it was sublime, and had a more pleasing wobble to it. Definitely, a favourite. On a health note, I made this with a homemade gluten free degistive base, which I baked in the cake tin (so 1 huge biscuit), so this way I was able to make it a bit healthier, as I didn't need the butter in the base.

lisalovatt's picture

This desert is really easy and is delicious! I used ginger nuts which was a nice alternative to digestives.

adnilnna1's picture

I changed the quantity marginally as i just had a bit less quark so i added a bit more Philly- had no problem with the outcome.. Added extra lemon as we like it really lemony.. Was absolutely delicious!!

michabud's picture

quark is originaly a kind of cheese made from sour milk - the milk (fresh cows milk not long life milk) which went off is kept until the sour milk is settled in a glass or ceramic pots, jars and then is lightly heated (not boiled!) in a casserole, when it starts to make cheese curds you can stir it with a spatula to not to make big curds ( if you were using low fat milk it will be low fat - usually when you have fresh farm milk you take everyday the cream from it and at the end you have low fat milk when there is not anymore crust of a cream creating on the top) and then you sieve it, you can use a sheet of a cotton or flax like the cheesemakers do, and leave it until it dries a little - if you let it drain more the texture won't be so liquid like the people had some problems with it

@clairef - on the top of this cheesecake is a very thin lemon peel which is "confit" in a lemon syrup and it got it shape like it's fried in the heat of the simmering sugar

littlemissbluestone's picture

This has to be the best cheesecake i have tasted. Simply delicious

cornishshar's picture

Really good

love2munch's picture

This was a real winner when my family came round for Sunday lunch! They couldn't believe it was a low fat topping as it was so delicious! I used a sachet of gelatine in warmed lemon juice as per suggestion and found it an easy recipe to follow. Will definitely make again!

sallywin1's picture


Have just made the reicipe using a 23cm springform tin, just added more digestives and butter to make the base and follewed the same amount of quatities for the rest of it. At present it is in the fridge setting so fingers crossed :)

hayesh999's picture

I only have a 23cm springform tin. Does anyone know please by how much I need to increase the quantities? Thanks :)


Questions (1)

ruthfryer40's picture

can you use vege-gel instead of gelatine in this recipe and if so how much I think maybe 1 1/2?

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