Lemon quark cheesecake
This recipe guides you through creating a light and tangy no-bake lemon quark cheesecake. It features a crisp digestive biscuit base topped with a smooth, refreshing filling made from Quark, soft cheese, and fresh lemon, set with gelatin. It's an ideal dessert for a delightful finish to any meal.
Equipment
- 1 Springform Pan 20-23cm
- 2 Mixing Bowls One large, one small for gelatin
- 1 Whisk Or electric mixer
- 1 Microplane or Zester For lemon zest
- 1 Small Saucepan For dissolving gelatin
Ingredients
Main
- 80 g digestive biscuit
- 50 g melted butter
- 200 g light soft cheese
- 500 g Quark
- 200 g icing sugar
- zest 2 lemons juice of 3
- 4 gelatine sheets
Instructions
- Crush the digestive biscuits finely using a food processor or by placing them in a bag and crushing with a rolling pin. Transfer to a bowl.
- Melt the butter and pour it over the crushed biscuits. Mix thoroughly until the crumbs are evenly coated.
- Press the biscuit mixture firmly and evenly into the base of a 20-23cm springform pan. Chill in the refrigerator while preparing the filling.
- In a large mixing bowl, combine the light soft cheese, Quark, icing sugar, and zest from 2 lemons. Whisk until the mixture is smooth and well combined.
- Juice 3 lemons and set the juice aside. Measure out about 2-3 tablespoons of the lemon juice.
- Soften the gelatine sheets in a bowl of cold water for 5-10 minutes until pliable. Squeeze out excess water.
- Gently heat the reserved 2-3 tablespoons of lemon juice in a small saucepan (do not boil). Remove from heat and stir in the softened gelatine sheets until completely dissolved.
- Gradually whisk the dissolved gelatine mixture into the cheese mixture, ensuring it is fully incorporated and there are no lumps. Stir in the remaining lemon juice to taste.
- Pour the lemon quark filling over the chilled biscuit base in the springform pan. Gently tap the pan on the counter to release any air bubbles.
- Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, until completely set before carefully removing from the pan and serving.
Notes
When preparing the biscuit base, ensure the melted butter is thoroughly combined with the crushed biscuits and pressed very firmly into the pan to prevent crumbling when sliced. For the filling, make sure your gelatin is fully dissolved and temper it by adding a small amount of the cheese mixture to the gelatin first, then incorporating it back into the main batch, which helps prevent lumps. Quark has a lighter texture and tangier profile than traditional cream cheese; if a richer, denser cheesecake is desired, a combination of full-fat cream cheese and quark can be used, adjusting the liquid if necessary. Always zest lemons before juicing them. Chill the cheesecake for a minimum of 6 hours, ideally overnight, for optimal setting and ease of slicing. Garnish with fresh lemon slices, berries, or a dusting of icing sugar for an elegant presentation.