21 May 2013

The Lake District Dairy Co. Quark (@LDDCQuark) Lemon Cheesecake Recipe [By @Cinabar]

I was very kindly sent some Quark (a type of soft cheese) by the lovely folks at the The Lake District Dairy Co. Although they also sent a recipe for a baked cheesecake, I thought I’d try it out using a non-baked recipe. This is one of the things that Spectre and I always disagree on, he much prefers non-baked cheesecake where as I prefer baked. As it’s me that makes cheesecake, he has begrudgingly put up with baked cheesecake for years! So, just for him, I had a go at the other type! I do however always use Quark for my baked cheesecake as it the taste works really well there too and it’s so much lower in fat.

Lemon Cheesecake Recipe


100g digestive biscuits
50g melted butter (plus a little extra for greasing)
250g mascarpone
500g Quark
250g icing sugar
3 lemons for juice and zest
4 sheets gelatine (or equivalent)
Spring-form cake tin


Use a little of the butter to grease the spring-form cake tin.

Break up the biscuits in a food processor until they are quite fine.
Mix the 50g melted butter with the biscuit crumbs, then press this down into the cake tin. Press the biscuits crumbs really firmly and pop the tin in the fridge at least 15mins or so to chill.

In a large bowl use an electric whisk to mix the Quark and mascarpone together. Stir in the sieved icing sugar, then use the whisk just to mix that in fully too. Stir in the lemon zest from all three lemons.

In a pan add the 4 sheets of gelatine and a little cold water, just enough to cover them. Do not heat at this point, just let them swell in the cold water for 5 minutes first. Add to the pan the juice of the 3 lemons, and heat just enough for the gelatine sheets to dissolve. This is very quick, and it won’t need to be very warm at all.

While whisking the ingredients in the bowl add the liquid from the pan gradually.
Once this is fully mixed in, pour the contents of the bowl into the cake tin, topping the biscuit base. Give the cake tin a few gentle nudges to make sure the contents are smooth across the top and evenly distributed. Chill for at least 4 hours, but overnight is ideal.


Heavenly lower fat cheesecake, and one very happy Spectre!
By Cinabar

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