Lemon quark cheesecake

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• plapping

  18 February 2010

  plapping rated this recipe

  

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• Brenda

  04 April 2010

  Brenda rated and commented on this recipe

  

  Delicious, light, low fat cheesecake. Ideal for those watching their weight. It tastes fresh and moreish. I made it for myself and daughter as an alternative to the calorific dessert the rest of the family were having, but they all wanted it too! I will make regularly and easy to vary by using orange, mango or passion fruit instead of lemon.

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• bryan

  19 May 2010

  bryan commented on this recipe

  what is Quark ?

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• freediva

  21 May 2010

  freediva rated and commented on this recipe

  

  Fantabulous!!!

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• Nicola1978

  04 August 2010

  Nicola1978 rated and commented on this recipe

  

  This was really easy and quick to make (albeit it really needs to chill overnight). I presented to my family after Sunday dinner and they loved it. My "only like chocolate desserts" boyfriend thought it was amazing - now that's saying something ! It has a fresh, light taste which is really yummy. My discovery of Quark I've througholy enjoyed ! It's a good quality dessert which I am making again this weekend for when friend are round.

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• Dublin Foodie

  15 September 2010

  Dublin Foodie commented on this recipe

  Bryan, Quark is a type of cottage cheese but with a much lower fat content and no added salt so it is low fat...well, lower than the norm! I haven't looked for it here (in Dublin) but i am sure it can be found in the regular supermarkets. Can anyone help here?

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• Eliz

  23 October 2010

  Eliz commented on this recipe

  Quark is virtually fat free and I buy it from Tesco and Morrisons. You find it next to cottage cheese. It is not lumpy like cottage cheese but has more of a thick cream cheese texture. It's wonderful stuff.

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• DopeyAngel

  25 October 2010

  DopeyAngel commented on this recipe

  Really good cheesecake - I'm on Weight Watchers and made this as a treat that I could also eat! Tasted lovely, really fresh but surprisingly creamy. Used reduced fat digestives for the base and gelatine powder sachets (instead of leaves as they are much cheaper - 1 sachet was enough stirred into the hot lemon juice rather than melting the leaves). My fella and his mates loved it too so an all round winner.

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• Jessss

  29 November 2010

  Jessss commented on this recipe

  is it possible to leave out the gelatine?

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• Kristi

  03 December 2010

  Kristi commented on this recipe

  Jesss - no, not really. Then its going to be a dessert. But you can try - and let us know. bryan - quark can be found also in Lidl and Aldi.

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• Jessss

  08 December 2010

  Jessss commented on this recipe

  ok thx i will:)

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• Jessss

  08 December 2010

  Jessss commented on this recipe

  ok thx i will:)

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• kuri-tan ^^

  25 December 2010

  kuri-tan ^^ commented on this recipe

  how tall is this cake?? (using a 20cm diameter tin)

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• clairef

  27 January 2011

  clairef commented on this recipe

  can someone tell me what is on top of the cheesecake in the picture?

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• emma

  29 January 2011

  emma commented on this recipe

  I have made this for a second time and this time I blobbed in spoonfuls of my home made lemon curd. It looks very pretty when you swirl the lemon curd around with a knife once the cheesecake is in the tin.

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• Jamesy

  06 March 2011

  Jamesy rated and commented on this recipe

  

  amazing receipe.. have tried it using the lemons as this receipe and also using oranges and limes separately.. the lemon and the lime variation are the best. i have also used a lite butter as the cheesecake is so moorish i just cannot stop at one piece.. but the scales dont mind so much as its quite low fat :-) As with all the cheesecakes i make i always use more biscuit base. Well recommended!

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• Tu

  11 April 2011

  Tu rated this recipe

  

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• kt

  12 April 2011

  kt rated and commented on this recipe

  

  i made this cheesecake with a group of teenagers at "cooking club". They loved it and were very proud of themselves. They told all the professionals just how incredibly "difficult" it was. Lovely to see them so proud and they also loved eating it. We'll have to make 3-4 different flavours next time. Lemon + lime, any other suggestions other than already stated above?

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• Edwvic

  04 May 2011

  Edwvic rated and commented on this recipe

  

  Was worried about texture of this cheesecake as I'm not too keen on Quark but needn't have worried it was really good. Lovely fresh lemony taste, great texture and left you feeling fresh, unlike some of the cheesecakes made with full fat cream cheese. Made base with low-fat digestives and crushed a few ginger biscuits with it which gave the base a bit more taste. Will certainly make this one again.

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• Jill

  21 May 2011

  Jill commented on this recipe

  Beautiful desert. Made for friends last night and they adored it. Hubby sneaked down and finished whilst stood at the fridge. I used home-made lemon curd for a topping, mainly for decoration rather than taste. Just fine lines drizzled on top which gave the presentation the wow factor. Will be making again soon and has been added to recipe book as a keeper!

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Ingredients

• 80g digestive biscuits
• 50g melted butter
• 200g light soft cheese
• 500g Quark
• 200g icing sugar
• zest 2 lemons , juice of 3
• 4 gelatine sheets

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Ingredients

• 80g digestive biscuits
• 50g melted butter
• 200g light soft cheese
• 500g Quark
• 200g icing sugar
• zest 2 lemons , juice of 3
• 4 gelatine sheets

279 kcalories, protein 12g, carbohydrate 37g, fat 10 g, saturated fat 6g, fibre 0g, sugar 31g, salt 0.59 g

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