Thursday 30 May 2013

Quark New York Cheesecake recipe

As I mentioned earlier in the week, we recently received a hamper of goodies from Quark in order to try out their fat-free soft cheese in a couple of recipes. The first recipe that we wanted to test was for a delicious-sounding baked cheesecake. Now, I couldn't help but stifle a snigger when my dear old dad offered to put on a pinny and do the cooking - the last time he cooked, he stuck a couple of half burnt Crispy Pancakes (remember those? shows how long ago it was !) in a pile of mash and said it was rabbit ears ! Well, I'm amazed to say, Madhouse Grandad did us proud - it was fabulous !

Here's the recipe if you want to give it a go :

Quark New York Cheesecake 

Serves: 8-12

Prep Time: 20 mins

Cook Time: 1 hour


Biscuit crust:

125g digestive biscuits, broken
70g caster sugar
50g unsalted butter, melted


1000g The Lake District Dairy Co. Quark
85g unsalted butter, softened
225g caster sugar
3 large eggs, plus 2 yolks
Finely grated zest of 1 lemon
2 tsps (10ml) vanilla extract


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

Pulse the digestive biscuits and sugar in a food processor until fine crumbs. Add the butter and pulse until mixed. Press this evenly into bottom of prepared tin and bake on a lower oven shelf for about 15min until golden brown and set. Transfer to wire rack to cool for 10 mins.

Using an electric food mixer (not food processor) or electric hand whisk, beat The Lake District Dairy Co. Quark, butter and sugar until smooth. Beat in the eggs and yolks one at the 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 and wrap foil tightly around bottom and sides of pan (this will prevent any water leaking into biscuit base). Set in a roasting pan, pour the cheesecake filling into the tin, and smooth the top.

Pour boiling water into roasting pan to come halfway up the sides of the cheesecake and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, the edges are set, and centre is still slightly wobbly. Lift cheesecake out, drain well and remove foil from the outside. Cool completely, then chill in refrigerator overnight or for at least 8 hours.

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

Using The Lake District Dairy Co. Quark instead of cream cheese in this recipe means that there are 438 fewer calories per portion, 76% less fat per portion and 2.4x more protein per portion - that's an amazing difference. More to the point, it tastes great. The only bad thing is having to sit and look at it for 8 hours before you can eat it !

Well done Madhouse Grandad - I think I'll be calling on your services again !!

Disclosure : I received a hamper of ingredients in order to try out the recipe.

Other blogposts you may be interested in :

Have you ever heard of Quark?


  1. looks lovely, i love cheesecake

  2. Cheesecake is my favourite,love the sound of the recipe,I'll have to try it :)


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