Lemon quark cheesecake

Name: Lemon quark cheesecake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 80 grams digestive biscuit; 50 grams melted butter; 200 grams light soft cheese; 500 grams quark; 200 grams icing sugar; 3 zest 2 lemons, juice of; 4 sheets gelatine sheets

Lemon quark cheesecake requires roughly 1 hour from start to finish. This dessert has 331 calories, 16g of protein, and 15g of fat per serving. This recipe serves 8. If you have digestive biscuit, icing sugar, quark, and a few other ingredients on hand, you can make it.

Instructions

Crush the digestive biscuits and mix with the melted butter. Press into the base of a 20cm springform tin. Chill to firm.

Ingredients you will need

Digestive Biscuits

Butter

Base

Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2 lemons.

Ingredients you will need

Powdered Sugar

Soft Cheese

Lemon

Quark

Equipment you will use

Whisk

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.

Ingredients you will need

Sheet Gelatin

Biscuits

Cheese

Lemon

Juice

Water

Base

Equipment

Whisk

Ingredients

Servings:

80grams

digestive biscuit 50grams

melted butter 200grams

light soft cheese 500grams

quark 200grams

icing sugar 3

zest 2 lemons, juice of 4sheets

gelatine sheets

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Lambrusco Dolce, Late Harvest Riesling, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.