Ad

Showing items 1 to 3 of 6

Nutrition: per serving

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

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

Ad

Comments, questions and tips (65)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.45 ratings

sandrachard53

question

How long does this keep pleas

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. This will keep in the fridge for about 3 days. We hope this helps. Best wishes, BBC Good Food Team.

batchnicholson

Made this recipe and it was so yummy, however I would strongly recommend to use agar agar instead of gelatin. No need to use animal products when a plant based alternative does exactly the same thing!

ann.stefani

how much would you recommend?

Little_lady_85

tip

I haven't tried this recipe yet but I reckon it would be pretty yummy with grape nut cereal as a base (no biscuits or butter required!) layered in a glass/ramekin as a healthier alternative. If you wanted to go mad you could ditch the cream cheese altogether and thicken with a protein powder like…

RonniePickering

i indeed also think nut is very good, amazing protein, and very salty,10/10 would to recommend to a friend, now this reply is going to end

Shay B avatar

Shay B

What a lovely, light and citrus-y cheesecake!

I made mine with some variations as I only realised once I'd started that I only had 250m of quark and no cream cheese!

I used 250 ml plain quark and 400ml plain yogurt.

I think that due to that, the gelatine might have been a bit much. This didn't…

Ed Manning avatar

Ed Manning

A star rating of 5 out of 5.

Followed the recipe to the letter and made a fantastic cheesecake! Some pitfalls to watch out for: make sure the lime is grated very finely, or there are lumps akin to marmalade; also when making the base don't press down too hard, or the base will go solid like a rock.

Ad
Ad

Related guides

Ad

You may also like

Related recipe collections