Lemon quark cheesecake

Lemon quark cheesecake

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(30 ratings)

Prep: 20 mins Cook: 10 mins Plus chilling


Serves 8

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

Nutrition and extra info


  • kcal279
  • fat10g
  • saturates6g
  • carbs37g
  • sugars31g
  • fibre0g
  • protein12g
  • salt0.59g
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  • 80g digestive biscuit
  • 50g melted butter



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

  • 200g light soft cheese
  • 500g quark



    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



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

  • 4 gelatine sheets



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


  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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11th Jul, 2012
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
2nd Jul, 2012
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.
24th Mar, 2012
Gonna try this with chocolate Philadelphia and orange zest and juice instead .....choc orange cheesecake! Fingers crossed
18th Mar, 2012
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! :)
29th Feb, 2012
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.
29th Feb, 2012
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?
25th Feb, 2012
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 :)
24th Feb, 2012
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.
15th Jan, 2012
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.
12th Jan, 2012
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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