Lemon “cheesecake” using quark and speculoos

quark

Some day or another I’ll get around to making a bona fide cheese cake that you bake in the oven – but for the time being I’m happy to cheat with stuff like Philadelphia and today, lemon flavoured quark.

You get all the joy of lemon flavour, biscuit base but the “cheesy” bit is naturally fat free quark. And there’s no cooking.

quark

This is more serving suggestion than recipe. I have my stash of speculoos crumbs in a jar AKA Lotus biscuits and pour a couple of centimetres of these into a glass. If you like you can stir in a dessertspoon of molten butter to make the biscuit base solid again.

Decant layers of lemon quark and lemon curd on top. Sprinkle over more speculoos crumbs and dunk in a whole Lotus biscuit. Ta-dah!

quark

This is one of four recipes I’m publishing this week using Quark, a naturally fat free dairy product. Come back and see the others over the next few days!

Rhubarb quark crumble

Egg free chocolate quark mousse

Fat free quark raspberry mess.

quark quark mousse quark

With thanks to Lake District Dairy Co for quark samples.

Sarah Trivuncic

Sarah Trivuncic is one of the UK's leading food bloggers. She is the author of Bake Me I'm Yours... Sweet Bitesize Bakes and has been the voice behind Maison Cupcake since 2009. You can also connect with her on Google+

6 comments

  1. And now there’s a tub of quark in my fridge. I’ll let you know if I get round to using it, but these all sound great so hopefully I will!

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