Lemon Quark Cheesecake

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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.

Bon Appetit!

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