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Lemon Quark Cheesecake |
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| Serves 6 - 8 |
Prep 20 mins |
Cooking 10 mins |
Easy |
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+ chilling |
My rating |
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Ingredients |
For 20 cm spring form
80g digestive biscuit
50g melted butter
200g light soft cheese
500g quark
200g icing sugar
3 lemons zest of 2 , juice of 3
4 gelatine sheets
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For 18 cm spring form
80g digestive biscuit
50g melted butter
250g light soft cheese
250g quark
144g icing sugar
2 lemons zest and juice of both
3 gelatine sheets |
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Crush the digestive biscuits
and mix with the melted butter. Press into the base of a
20cm/18 cm springform tin. Chill to firm.
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Whisk the light soft cheese
with the quark and icing sugar, then fold through zest of 2
lemons.
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Soak the gelatine sheets in
cold water, then melt in the juice of 2 or 3 lemons
(depending on size) over a low
heat. Beat into the cheese mix, then spoon on top of the
biscuit base. Chill until set.
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Serve with fresh fruit or
compote
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DAILY
DINNERS 
