Lemon quark cheesecake

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 affect the flavour, but I think it did impact the texture a bit. The cake held together well but was more like a cross between a lemon flan and a cream cheese jelly/terrine! But overall, it was a success that I will happily try again with the correct ingredients. If nothing else, it was a less fatty option and delightul little dessert. Note: I did find that the recommended amounts for the crumb base was not enough and doubled the quantity - and even then, it was a very thin crust. But it worked just well enough to add texture to the cake and hold the filling.

Made this today was delicious

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.

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?

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.

Sooooooooo good! Delicious!!

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.

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.

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.

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.