Lemon quark cheesecake

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Results 41-49

• sallyw

  26 August 2012

  sallyw commented on this recipe

  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 :)

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• Love2munch

  28 August 2012

  Love2munch rated and commented on this recipe

  

  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!

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• alexandra

  06 September 2012

  alexandra rated this recipe

  

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• sallyw

  10 September 2012

  sallyw rated this recipe

  

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• AmateurKook

  20 October 2012

  AmateurKook rated this recipe

  

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• Cornishshar

  05 January 2013

  Cornishshar commented on this recipe

  Really good

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• Littlemissbluestone

  17 February 2013

  Littlemissbluestone rated and commented on this recipe

  

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

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• michaela

  16 March 2013

  michaela commented on this recipe

  @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

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• adnilnna1

  25 March 2013

  adnilnna1 commented on this recipe

  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!!

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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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