Lemon quark cheesecake

Lemon quark cheesecake

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(30 ratings)

Prep: 20 mins Cook: 10 mins Plus chilling

Easy

Serves 8
This light and luscious lemon cheesecake tastes as good as it looks

Nutrition and extra info

Nutrition:

  • kcal279
  • fat10g
  • saturates6g
  • carbs37g
  • sugars31g
  • fibre0g
  • protein12g
  • salt0.59g
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Ingredients

  • 80g digestive biscuit
  • 50g melted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g light soft cheese
  • 500g Quark
    Quark

    Quark

    kwark

    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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 gelatine sheets
    Gelatine

    Gelatine

    jell-ah-teen

    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

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.

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Comments, questions and tips

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ricaroo
4th Dec, 2016
5.05
Made this twice and found it refreshingly tangy and delicious. Used Oaty hob nob type biscuits for the base and increased the amount to 110g. Scattered Rasberries and Blueberries over the top for decoration. Not too bad on the calories either due to the fat free Quark.
Maria L
13th Sep, 2016
I had the perfect consistency (180gr of quark & 420gr of soft cheese) until I added the gelatine and ended up with a runny disaster that never set over night in the fridge, argh! Has anyone made it without gelatine?
Gluten free Fran
8th Jun, 2016
5.05
I used 1 x plain tub and 1 x vanilla tub of Lake District Quark, Dr Oetker leaf gelatine (4 sheets approx. 6.5g), only 150g of icing sugar (because of the vanilla quark), and made a thicker biscuit base using 80g gluten free digestives, 80g gluten free ginger nuts and 80g of butter. Everything else the same - it set beautifully overnight - everyone loved it. The sides relaxed a bit once out of the tin/cut into portions, if you want it to look pretty leave in the tin as long as possible and cut into portions at last minute. I wasn't sure if the mixture would be too runny - given comments made by others - so I lined my tin with double sheets of cling film and chilled the biscuit base for an hour in the fridge first.
MC1981
1st Sep, 2015
5.05
Sooooooooo good! Delicious!!
jelimo
11th Dec, 2014
3.8
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
26th Nov, 2014
5.05
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
19th May, 2014
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
13th Apr, 2014
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
26th Oct, 2013
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
7th Oct, 2013
Lovely cheesecake but recipe a little off balance. Need twice as much base than stated and less liquid in the cheese.

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ruthfryer40's picture
ruthfryer40
31st Dec, 2015
can you use vege-gel instead of gelatine in this recipe and if so how much I think maybe 1 1/2?
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