Lime quark-cheesecake recipe

Lime quark-cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Lime cheesecake

A Dutch treat! A light tasting no-bake cheesecake made with quark soft cheese, cream, gelatine and lime. The base is made with coconut biscuits, but you can use digestives as well.

10 people made this

IngredientsServes: 10

  • 120g coconut biscuits or digestives, crushed
  • 1 tablespoon caster sugar
  • 55g butter, melted
  • 450g quark
  • 250ml double cream
  • 1 tablespoon caster sugar
  • 60g caster sugar
  • 12g gelatine powder
  • juice and zest of 1 or 2 limes

MethodPrep:20min ›Cook:1hr10min ›Extra time:4hr › Ready in:5hr30min

  1. To make the base: Mix biscuit crumbs with 1 tablespoon sugar and the melted butter. Press into bottom of a 23cm greased and lined springform tin.
  2. Beat the cream with 1 tablespoon of sugar until stiff. Combine quark, whipped cream and 60g sugar in a large bowl and mix. Add lime zest.
  3. Heat lime juice in a saucepan on low heat and add gelatine powder. Stir until powder is dissoved, about couple of minutes.
  4. Add lime-gelatine to the quark mixture and stir. Pour the mixture over the biscuit base in the tin and smooth out evenly with a spatula.
  5. Cover the cheesecake with foil or plastic wrap and refrigerate for at least 4 hours or overnight.

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Reviews & ratingsAverage global rating:(5)

Lemon and Lime Quark Cheesecake

Scarlet for me. I’m after posting this cheesecake on the same plate as the orange jelly from last week. But I’ve already sorted the photos so I’ll just have to deal with the crippling embarrassment.

As I said, this week it’s cheesecake. It was from a low fat recipe on BBC GoodFood. I thought I was doing super well and was almost ready to add a whole new ‘low fat’ section to my site until I realised that my alterations to the recipe have most likely made it almost entirely unhealthy. It does still have lots of calcium though and I dare say I never trust low fat products anyway. I always assume they’ve topped up the taste with tons of sugar. So if you’re trying to be skinny, eat a slice whilst pacing.

This cheesecake is good and easy to make as well. Oh actually. I’ll take more credit for my ingenuity later but so I don’t forget, I’ve been amazing. I’ve worked out how to make a chilled, gelatinous cheesecake without having to wrestle off any baking parchment or other tin liner. Use the springform tin, WITHOUT it’s base, directly on your serving plate. So obvious. So simple. Good work me.

The other great thing about this recipe is that it uses up the end of my gelatine reserves and a substantial whodge of icing sugar. No joke, my cupboards are looking impressively bare. As it turns out I have an unhealthy penchant for desiccated coconut, more about that next week perhaps.

This quantity makes an 18cm round cake and if you fancy yourself as a coeliac then you can quite happily sub in amaretti biscuits in place of the gingernuts.

Juice and zest of 1 lemon

Find an 18cm round, springform cake tin and a lovely serving plate. Take off the tin’s bottom and put the ring bit on the plate. Smart ay?

Put your biscuits into a bowl and smash them to a fine-ish crumb with the end of a rolling pin.

Melt the butter and add it to the biscuits. Stir it all together so all the biscuit bits are coated in the butter.

Empty it into the bottomless tin on the plate and smush it down to form a well compacted and even layer.

I am a genius

Put it in the fridge to firm up for a while as you make the filling.

Zest your lemon and lime and leave the zest to one side while you juice the fruit into a little saucepan and place it on a medium heat.

In a separate bowl, put the gelatine into enough cold water to cover it and leave it for about 2mins.

After the 2mins the juice should have warmed up nicely.

Squeeze the gelatine leaves to get rid of any excess water and drop the gelatine into the juice.

Stir the mix til the gelatine is completely dissolved. Leave the pan to one side to cool a little.

Add the quark, cream cheese and icing sugar into a bowl and beat to combine. Add in the zest and beat some more.


Pour in the juice mix and beat it even more till beautifully smooth (it is pretty runny so worry not).

Take the chilled base out of the fridge and pour the citrussy cheesy mix over it.

Put the whole lot back in the fridge to set. It should take about 2hrs.

To unmould the beast, run a small knife around the edge of the tin and gently open the tin. Garnish however you like.

No-bake quark cheesecake is perfect for breakfast and dessert

The biggest mistake people make when going on a diet is depriving themselves of the foods they love without seeking similar but healthier alternatives. If you love cheesecake you deserve to have it. And this easy no-bake cheesecake &mdash made with protein and calcium-loaded superfood quark &mdash changes the food game. Here’s the recipe for cheesecake you and your body will love.

This easy and highly customisable no-bake cheesecake doubles as the perfect dessert AND breakfast. The fibrous granola-based crust and nutritious and zesty quark filling is the perfect jump-start to any daily grind. For extra vitamins top with the fresh fruit of your choice.

Image: Kortney Gruenwald/SheKnows

What is Quark?

If you’re not already familiar with it, Quark is a fresh dairy product loaded with protein. It tastes a bit like Greek yoghurt but has a less sour taste to it. it also contains fewer calories than Greek yoghurt, making it an ideal choice for the health-conscious.

Quark has been known in Europe since the 14th century, and it can be used fresh as a substitute for soured cream or cottage cheese, in baking and even for beauty treatments!

January 19th is World Quark Day, celebrating all that is wonderful about this dairy product. Search for the #QuarkUpYourLife hashtag to see what people are making to celebrate.

To find out more, and to download a free E-book full of recipes and ideas on how to use Quark , visit the Queen of Quark website. You’ll also be able to order a hardback copy of ‘The Ultimate Quark Guide and Cookbook‘.

How to Make a Sugar-Free Cheesecake

This is one of the simplest alternative recipes I’ve created. The ingredients really do the work for you and are very similar to what is used to make a traditional New York style cheesecake. What makes this sugar free is swapping out the sugar that usually sweetens the cream cheese custard with a monkfruit-based sugar.

That said, you can use any sugar substitute you like in this recipe — as long as it is in powder, not liquid, form.

Seriously Easy Syn Free No Bake Berry Cheesecake

I’m talking creamy, soft, delicious, cream cheese-y, cheesecake, not wobbly jelly on a dry base which unfortunately is often the way that Slimming World cheesecake go!

I made this completely Syn Free Cheesecake for my taster evening at Slimming World this week, and I have to say it went down really well…I was even surprised at how delicious it was and I made it! Obviously when I say syn free it doesn’t come without a little caveat, which is that per slice you use your Healthy Extra B and just a third of your Healthy Extra A…but that’s a very small price to pay for a proper cheesecake!

I’m not sure I can stress enough that this isn’t jelly on a cheesecake base, which frankly my last cheesecake was, this is made with cream cheese and quark (which you can’t taste I promise!). Regular full fat cheesecake is made with cream cheese and cream, so this is probably about as close as you’re going to get, unless some genius invents fat free cream some time soon!

Cheesecake is something which has taken a long time to creep up on me to be honest, and for most of my life I couldn’t eat it because to be honest the words ‘cheese’ and ‘cake’ sounded disgusting together. It wasn’t until I tried cream cheese icing for the first time (YUM!) that I realised I was being a moron and it wasn’t like my cake was about to be filled with Stilton!

Another exciting discovery that I made, which lead to the inception of this delicious cheesecake recipe, was that Sukrin do an icing sugar sweetener (buy it here)! This means it’s completely syn free, and removes the need for pots and pots of Muller Light, and completely changes the dynamic of the recipe.

Instead of needing tonnes of gelatin to stabilise a liquid mess, you just need enough to set the two kinds of cream cheese (Lightest Philadelphia and Fat Free Quark) which is the reason you’re not left with jelly! Rather, you end up with a creamy layer of yumminess, that your spoon slides through like butter and completely melts in the mouth! Deeee….licious!

I’ve made the base here out of the Special K Chewy Delight Bars which can be used as your Healthy Extra B, but you could equally use HiFi bars or another sticky Healthy Extra B bar of your choice. The key is that when they’re melted they’re still sticky because this removes the need to add extra butter and makes the base syn free when using it as your Healthy Extra B choice.

New Updated Information:

In accordance with Slimming World’s new rules the following information has changed:

  • Philadelphia Lightest is no longer classed as a Healthy Extra A. Recipe calls for 360g which now equals 14 syns.
  • Sweetener is now synned at 1/2syn per tablespoon. 200g Sukrin equals approximately 10tbsp which now equates to 5 syns.

Therefore, this recipe no longer counts as your Healthy Extra A and counts as just under 2 syns per slice plus your Healthy Extra A! Still pretty great fora proper cheesecake!

Chocolate Crunch Cheesecake

This is a really easy but visually impressive dessert you can make in under 2 hours. The actual hands on time is barely more than 15 minutes and there are only five ingredients. If you like you can make the cheesecake ahead or just make the base the day before then add the topping. I’ve given instructions below for doing it in one go using the freezer but if you’re in less of a hurry chilling overnight in the fridge is fine.

There’s nothing to stop you eating it this before the quark mix has firmed but if you want tidy slices I recommend slight patience. You could always nibble at the McVitie’s Nibbles topping in the meantime.

First blitz some McVitie’s Digestive biscuits in the food processor to make crumbs. In a small mixing bowl mix the crumbs with melted butter. Press the crumbs down into an 8inch springform or loose base baking tin which has been lined with parchment paper. Press the buttery crumbs down flat and when completely cool pop into the freezer for 20 minutes or so to firm up.

Meanwhile melt the chocolate in a double boiler (or carefully in the microwave). A few spoonfuls at a time, whisk the quark into the chocolate until completely mixed. When the quark mix is cooled pile it onto the biscuit base.

Then spread the quark chocolate mix with a small spatula so it is flat-ish.

Then push McVitie’s Nibbles into the chocolate quark mix covering most of the surface. Chill in the freezer for an hour to firm up – or the fridge if you’re not in a hurry.

I have used a mix of McVitie’s Nibbles, they come in four varieties milk chocolate, dark chocolate, caramel and double chocolate. They’re available from all major supermarkets RSP £1.89 per 120g bag.

Once the cheesecake is firm and ready to serve, remove the paper surround and transfer to a plate. For extra visual interest you can scatter over more McVitie’s Nibbles that have been cut in half.

I won’t tell if you nibble a few before presenting it to your friends!

Have you seen the McVitie’s Nibbles ad yet? Do you recognise the music?

  • For the biscuit base:
  • 50g unsalted butter, melted, plus extra for greasing
  • 125g digestive biscuits, roughly broken up
  • 70g caster sugar
  • For the topping:
  • 1kg Lake District Dairy Co. lemon quark
  • 85g unsalted butter, softened
  • 225g caster sugar
  • 3 large eggs, plus 2 egg yolks
  • ½ lemon, zest finely grated
  • 2 teaspoons (10ml) vanilla extract

Preheat the oven to 190°C, fan 170°C, gas mark 5. Butter the bottom and sides of a 23cm springform tin. Line the sides of the tin with non-stick baking parchment.

Pulse the digestive biscuits and sugar together in a food processor until fine crumbs. Add the butter and pulse until mixed.

Press this evenly into the bottom of prepared tin and bake on a low shelf in the oven for about 15 minutes until golden brown and set. Transfer to a wire rack to cool for 10 minutes.

Using an electric food mixer (not food processor) or electric hand whisk, beat the lemon quark, butter and sugar until smooth.

Beat in the eggs and yolks one at a time until fully incorporated, then the lemon zest and vanilla extract.

Take a large piece of thick kitchen foil and place the lined tin in the centre. Wrap the foil tightly around the bottom and sides of the tin (this will prevent any water leaking into the biscuit base).

Set the foil-wrapped tin in a large roasting pan or deep oven tray and pour the cheesecake filling into the tin on top of the base. Smooth the top.

Pour boiling water from the kettle into the roasting pan so that it comes halfway up the sides of the cheesecake, and carefully transfer to the oven.

Bake for 1 hour until the top of the cheesecake is golden brown, the edges are set, and the centre is still slightly wobbly. Lift the cheesecake out of the water, drain well and remove the foil from the outside.

Cool completely, then chill in the refrigerator overnight or for at least 8 hours.

To serve, carefully remove the tin and baking parchment. Cut the cheesecake with a long, thin-bladed knife and serve slices with seasonal berries.

*All information included in this recipe has been provided by The Lake District Dairy Co.

SW recipe: Quark Cheesecake

345 g | 12oz quark cheese
6 ½ tbsp Sukrin Gold or other granulated sweetener
2 tbsp plain flour Gluten-Free if preferred
1 tsp vanilla extract or paste
1 orange zest only
3 eggs separated
pinch salt
3 oranges or fresh berries to decorate
1 tbsp pomegranate seeds optional
2 tbsp blood orange juice to drizzle optional
icing sugar to dust optional
rosemary or mint to garnish


Preheat the oven to 180C | 350 F. Spray a 18cm (7in) springform cake tin with cake release or Fry Light. Line the base with baking paper and spray again.
Put the quark cheese, egg yolks, flour, sweetener, vanilla extract and orange zest in a bowl and mix together with a hand whisk until smooth.
In a stand mixer, whisk the egg whites with a pinch of salt until you have soft peaks. Continue whisking at high speed until you have firm peaks, 4-5 minutes.
Add one third of the meringue into the cheese mixture to loosen it. Fold the rest of the egg whites gently trying not to knock all the air out.
Transfer into the prepared tin and bake for about an hour until risen and golden.
Leave to cool in the tin – the cheesecake will deflate slightly and sink in the centre. Chill for a couple or hours or overnight.
Top the cheesecake with fresh berries and dust with a little icing sugar or decorate with blood orange slices. Drizzle a little blood orange juice over the slices as you serve them if you like.


Quark cheesecake tips and tricks

  • Always whisk egg whites in a spotlessly clean bowl – ideally a metal or glass one as plastic can hold on to grease which will prevent the egg whites from frothing up.
  • Start by whisking the eggs on medium-low speed until small bubbles form then increase the speed until you have firm peaks.
  • The cheesecake has a tendency to colour quite rapidly in the oven. Don’t tent it with foil! It will puff up and stick to it ruining all your work. Put a shelf well above the cheesecake (allowing plenty of room for it to rise) and place a tray or some foil there to prevent it from browning too much.
  • The cheesecake will puff up in the oven like a souffle but it will deflate slightly once out of the oven. This is normal – the recipe contains very little flour and relies on the egg whites to rise.
  • Decorate with fresh fruit just before serving. If you are using oranges, cut the peel and pith off before slicing thinly.

Ultimate Slimming Tips!

Slimming Tip 1 – Don’t go hungry
If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

Slimming Tip 2 – Fill up on Super Slimming Foods
Now no food has the power to actually slim you down, but the foods with the least calories for the most amount of filling power will cut your calorie intake without you even realising.
These foods what to take priory over other foods, by filling your plate with at least 1/3 of the Super Slimming Foods will see the lbs literally drop off.

Slimming Tip 3 – Plan Plan Plan
Fail to plan is planning to fail. Make a solid plan not only for the foods and meal you are going to enjoy but also what might get in your way. If you know you have a night out, that’s fine, just plan… What food will you order? What drinks will you order? And stick to your plan for amazing weight losses.

With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

How to make no bake meringue

First a tip – when making meringue, always make sure your equipment is perfectly clean and you don’t get any yolk in your egg white, otherwise, they won’t whip.

All the meringue ingredients go into a bowl (photo 7). Again, I like to use my stand mixer for this step, so I place the ingredients into the stand mixer bowl.

Use a hand whisk just to lightly whisk this over a saucepan of simmering water until all the sugar is dissolved and the egg whites are opaque and quite warm to the touch (photo 8).

If you want to make extra sure your eggs a pasteurized, this mixture should get to 70C / 160F on a candy thermometer before proceeding. Some people aren’t bothered about eggs being pasteurized and this is completely up to you.

Now, take the meringue off the heat and whisk it until it’s smooth, glossy and increased in volume. It should be coming away from the sides of the bowl. I use my kitchen aid on speed 6 for 4-5 minutes.

Spoon the mixture on top of the set cheesecake (photo 9) and spread out in whichever pattern you like. I then use a kitchen blowtorch to torch the peaks (photo 10) but this step is completely optional.

Storing leftovers

Baked cheesecake stays fresh for a while.

If you plan to eat all of it, simply store in the fridge. It will definitely keep for 1 week, and some readers have reported that it was fine after 2 weeks!

To store longer term, you can place it in the freezer for at least 3 months. For easy serving, I recommend freezing in single serving slices.

Then, when you&rsquore ready to thaw a slice, place it in the fridge for about 3-5 hours. If it&rsquos not quite soft enough, you can also let it sit at room temperature for about 30 minutes before serving.

That way, you can enjoy this indulgent keto treat any time the mood strikes!

Watch the video: Γεμιστά με κιμά. Kitchen Lab TV. Άκης Πετρετζίκης (October 2021).