Lemon quark cheesecake

Lemon quark cheesecake

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(27 ratings)

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Cooking time

Prep: 20 mins Cook: 10 mins Plus chilling

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
279
protein
12g
carbs
37g
fat
10g
saturates
6g
fibre
0g
sugar
31g
salt
0.59g

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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Method

  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.

Recipe from Good Food magazine, February 2010

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Comments

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jelimo's picture
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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
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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

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

cornishshar's picture

Really good

love2munch's picture
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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
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Helen,

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 :)

potterhead's picture

i made this for my dad on his birthday. it took a couple of fails and trys but it came out right in the end

cdcarbonell's picture
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Easy and delicious. I didn't have digestive biscuits and just used rich tea biscuits. I found it slightly too sweet, so will try reducing the quantity of sugar next time. I also fancy experimenting with rhubarb and ginger next time.

sj26ben's picture

Gonna try this with chocolate Philadelphia and orange zest and juice instead .....choc orange cheesecake! Fingers crossed

kalikopela's picture
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Firstly, this is a really tasty cheesecake. However, the following observations are worth noting:

- this is not ready in 1-hour as it states. We left it overnight.
- due to the Quark, it is not the normal creamy texture of cheesecake (but still divine!)
- we found the biscuit base perhaps a little thin, so you might like to double the quantity for this - we used Lotus Caramelised Biscuits which gave it an added edge
- we found the Quark and cheese mixture was extremely runny and ran through the base of the spring-form tin. In future I would line it with cling film before adding the biscuit base and then the Quark mixture. We had to perform a rescue operation before the whole lot leaked into the fridge and transferred it to a silicone baking case (but this proved hard to remove the cheesecake from once set)

I would definitely make this again but have learnt the hard way! :)

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