Lemon quark cheesecake

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

  • Prep:20 mins
    Cook:10 mins
    Plus chilling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 279
  • fat 10g
  • saturates 6g
  • carbs 37g
  • sugars 31g
  • fibre 0g
  • protein 12g
  • salt 0.59g


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


  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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