This weekend I made a baked cheesecake for the first time, without it going wrong. This is an absolute first for me, and I’m very proud of myself for making a healthy(ish), yummy cheesecake… I gave myself a big pat on the back when I tasted this.
Why quark? Well the lovely guys at the Lake District Dairy Company sent me some to try – as I said in my last blog post when I reviewed their natural quark flavour and used it in stuffed chicken, I’m really surprised at the nutritional content. It’s somewhere between a soft cheese and a yoghurt and each 30g serving has 19 calories… so using this in cheesecake is a no brainer.
My baked lemon cheesecake is really easy to make and can be served with ice cream or cream – in our case I served it with some summer berries. It lasts well and can be eaten the next day too. Want to make it? You’ll need:
- 60g digestive biscuits
- A few dollops of butter
- 500g of quark (I used 1 lemon and 1 vanilla flavour – they come in 250g packs)
- 1 lemon
- 2 eggs
- 150g caster sugar
- a few dollops of lemon curd
- Place your butter in a pan on the hob and heat until it melts. At the same time, whizz your digestive biscuits in a food processor, before adding your butter until it’s fine and slightly sticky. (If you don’t have a food processor, place your biscuits in a bag and bash with a rolling pin).
- Cover the based of a flan dish and press down. Put this in the fridge for 20-30 minutes.
- Meanwhile, pre-heat your oven to 180 degrees and in your nice clean food processor (or a bowl if you don’t have one), add in your quark, sugar and the juice and grated rind of your lemon and whizz (or mix).
- Add in your eggs and mix again, before pouring this on top your biscuit base. Bake this in the oven for 40-45 minutes. It should be brown around the edges and firm with a little give in the middle.
- When it’s nearly done, in a pan add in your lemon curd and heat until it’s easily spreadable. Pour on top of your cheesecake and spread out with a spatula.
- Leave to cool for a few hours and serve up.
TIP: If you use a spring formed flan dish it will be much easier to turn out. Just make sure your go around the edges with a butter knife first to ensure it isn’t stuck around the sides.
Hayley Jayne xx