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Lemon quark cheesecake

Lemon quark cheesecake

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A star rating of 4.7 out of 5.44 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 8

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

Nutrition:
HighlightNutrientUnit
kcal279
fat10g
saturates6g
carbs37g
sugars31g
fibre0g
protein12g
low insalt0.59g
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Ingredients

  • 80g digestive biscuit
  • 50g melted butter
  • 200g light soft cheese
  • 500g quark
  • 200g icing sugar
  • zest 2 lemons , juice of 3
  • 4 gelatine sheets

Method

  • STEP 1

    Crush the digestive biscuits and mix with the melted butter. Press into the base of a 20cm springform tin. Chill to firm.

  • STEP 2

    Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2 lemons.

  • STEP 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.

Recipe from Good Food magazine, February 2010

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Overall rating

A star rating of 4.7 out of 5.44 ratings
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