Lemon quark cheesecake

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• smee

  13 July 2011

  smee commented on this recipe

  Quark can be bought in Dunnes in Ireland :)

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• raeka

  18 July 2011

  raeka commented on this recipe

  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.

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• sarahb55

  19 July 2011

  sarahb55 rated and commented on this recipe

  

  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!

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• sarahb55

  19 July 2011

  sarahb55 commented on this recipe

  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?

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• raeka

  19 July 2011

  raeka commented on this recipe

  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 :(

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• catarnold

  25 September 2011

  catarnold rated and commented on this recipe

  

  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.

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• evelyn-r

  27 September 2011

  evelyn-r commented on this recipe

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

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• Rod Williams

  28 September 2011

  Rod Williams rated and commented on this recipe

  

  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.

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• daddiesgirl

  21 December 2011

  daddiesgirl commented on this recipe

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

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• Judiper

  12 January 2012

  Judiper commented on this recipe

  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.

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• Judiper

  15 January 2012

  Judiper rated and commented on this recipe

  

  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.

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• blulou

  24 February 2012

  blulou rated and commented on this recipe

  

  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.

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• ingaboo

  25 February 2012

  ingaboo rated and commented on this recipe

  

  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 :)

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• alijxx

  29 February 2012

  alijxx commented on this recipe

  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?

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• Danijela

  29 February 2012

  Danijela rated and commented on this recipe

  

  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.

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• Liz

  18 March 2012

  Liz rated and commented on this recipe

  

  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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• sj26ben

  24 March 2012

  sj26ben commented on this recipe

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

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• CDC

  02 July 2012

  CDC rated and commented on this recipe

  

  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.

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• Miss.PotterHead

  11 July 2012

  Miss.PotterHead commented on this recipe

  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

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• Helen

  07 August 2012

  Helen commented on this recipe

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

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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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