Lemon quark cheesecake

Lemon quark cheesecake

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(25 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

Comments, questions and tips

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Comments

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ingaboo's picture
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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
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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
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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
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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
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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
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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
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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
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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
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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.

kt_says_hello's picture
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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?

dawnjames's picture
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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!

emmaesinfield's picture

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.

gregorandclaire's picture

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

lolixnyafuun's picture

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

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