Lemon quark cheesecake

Lemon quark cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(29 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (56)

cdcarbonell's picture

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

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! :)

danijelam's picture

Absolutely wonderful. Easy and fast to make.

In Denmark, we have quark of either 0.5% or 1% and it's definitely better with 1%.
I love lemons and everything with lemons in it and this recipe is by far my favourite.

alijxx's picture

Hi, has anyone tried this using a sugarfree lime/lemon jelly to help set this instead of the gelatine? and if so I guess you would have to reduced the amount of icing sugar?

ingaboo's picture

I think next time I do this, I'd go for maybe half the amount of sugar, or maybe replacing with some Stevia/Truvia/Splenda. For me, it was way too sweet. Replaced the digestives with ginger because that's all I had. 500g Quark from Morrisons for £1! Dr Oetker Gelatine worked really well - the whole thing set in the time it took to cook & eat the starter :)

blulou's picture

This is a lovely fresh tasting dessert and I got rave reviews first time, however it isnt really the texture of cheesecake, (which for some people was a definite plus point). I've since made it as a mousse instead, serving homemade biscuits on the side and that was a hit too. I also think its a little like a pannacotta as someone has mentioned so am going to attempt a version using just the quark, adding some milk and vanilla instead of the lemons and see how that comes out. I dont like artificial sweetener so I'll be using sugar or agave syrup so can only reduce amount to help out with calories hopefully the vanilla will help with that.

judiper's picture

Really lovely dessert but my biscuit base went soggy! Topping reminded me of panacotta. Might make just the topping next time in glasses and top with soft fruits. My topping was also very runny to pour onto base but set beautifully.

judiper's picture

evelyn-r.....it looks like it might be a piece of home made candied peel?! daddiesgirl....phillidelphia light or any own brand of light spreadable soft cheese.

daddiesgirl's picture

can anyone recommend the best light cheese to use for this recipe please :)

hairybloke's picture

Couldn't find Quark, so I substituted 500gms of basic soft cheese. It came out very well, and tasted amazing. I will do it again using variations of fruit and Quark, once I've tracked it down. Surprisingly easy to make, given the impressive result.

glenyst's picture

Has anybody got any idea what has been used to decorate it, as shown in the picture

ctlarnold's picture

I hate to go against the grain here but I found this recipe ok, but not great. I appreciate this is a low fat recipe but it really tastes like one. Wouldn't make again.

o0_raeka_0o's picture

Well I'm guessing it set fine...if it's meant to wobble around like jelly? I don't think I'll be making this one again since the texture is just too weird for me. It's just not a cheesecake to me :(

rendsworld's picture

Raeka, I could pour mine too but it set beautifully in the fridge, still I made less than half the recipe and used more than half the gelatine sheets and a minimal amount of water. Another slight variation is that I used less zest than the recipe calls for, I like to go easy on the zest. How well is yours setting?

rendsworld's picture

OK now this recipe makes up 2240 calories. I made a smaller sugar free version, using 250g quark, no light soft cheese, juice of one lime and one and a half lemons plus zest, 200kcal worth of sugar free wholemeal biscuits from the health food store that are slightly spiced, they are not in front of me right now but I'm happy to share the brand if anyone's interested, 10g "Pure" soya margarine and 2 gelatine sheets. I made two mini cheesecakes that are healthy, sugar free, very low fat, nice thick biscuit base and come in at under 500kcal the entire recipe. Still under 500Kcal if topped with a concentrated sugar free lemon jelly (my cheat lemon curd)... It was a complete hit! Going to make a lime version for a dinner party tomorrow and happy to keep you posted! If I were to make the same quantity my way it would come out at under 150Kcal a serving and be way healthier too!

o0_raeka_0o's picture

Can someone help me...
I've made this twice now and each time, the cheesecake mixture has been thin enough to pour but I am guessing this is wrong since the last step says "spoon on top of the biscuit base".
The only things I can think of are that kwark (I live in Holland) and quark are not the same OR you can get different sizes of gelatine sheets...?
Any help would be much appreciated.

smeehughes's picture

Quark can be bought in Dunnes in Ireland :)

yorkyrose's picture

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!

jambo66's picture

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.


Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…