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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Erikvh
3rd Oct, 2013
Really easy and refreshing recipe! The taste is amazing and you can really taste the lemon. Also really refreshing, therefore I think that it's a great pie for the summertime. Definitely a keeper!
marywesterback
30th Jun, 2013
Made this twice now, the first time with lemon as per the recipe, and it was delicious, albeit very tart, and very firmly set. The second time I made it with black currant puree, and only 3 sheets of gelatine. Wow, what a difference, it was sublime, and had a more pleasing wobble to it. Definitely, a favourite. On a health note, I made this with a homemade gluten free degistive base, which I baked in the cake tin (so 1 huge biscuit), so this way I was able to make it a bit healthier, as I didn't need the butter in the base.
lisalovatt
6th Jun, 2013
This desert is really easy and is delicious! I used ginger nuts which was a nice alternative to digestives.
adnilnna1
25th Mar, 2013
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!!
michabud
16th Mar, 2013
@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
littlemissbluestone
17th Feb, 2013
5.05
This has to be the best cheesecake i have tasted. Simply delicious
cornishshar
5th Jan, 2013
Really good
love2munch
28th Aug, 2012
5.05
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!
sallywin1
26th Aug, 2012
5.05
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 :)
hayesh999
7th Aug, 2012
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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