Lemon quark cheesecake

Lemon quark cheesecake

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(40 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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Shay B's picture
Shay B
27th May, 2020
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.
Sheila Coulson's picture
Sheila Coulson
17th Mar, 2020
Made this today was delicious
4th Dec, 2016
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.
Maria L
13th Sep, 2016
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?
Gluten free Fran
8th Jun, 2016
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.
1st Sep, 2015
Sooooooooo good! Delicious!!
11th Dec, 2014
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.
26th Nov, 2014
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.
la vie en rose
19th May, 2014
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.
13th Apr, 2014
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.


5th Oct, 2018
I made this the other day and the result was absolutely delicious, however as I had to use vege-gel as opposed to normal gelatin it was quite difficult to get the ratio correct and unfortunately I ended up with a collapsed mess! Does anyone having any advice for making this cheesecake with vegetarian gelatin?
ruthfryer40's picture
31st Dec, 2015
can you use vege-gel instead of gelatine in this recipe and if so how much I think maybe 1 1/2?
Ed Manning's picture
Ed Manning
16th Apr, 2020
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.
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