Lemon Cheesecake
Allergens
Gluten
Milk ingredients
Egg
For
pieces
130
g
Biscuits (e.g. Petit Beurre, shortbread)
4
tbsp
Oil
320
g
Cream cheese
300
g
Low-fat quark
150
g
Sugar
2
egg(s)
0.50
untreated lemon(s), grated zest
2
tbsp
cornflour
2.80
dl
Milk
0.90
dl
Ginger and lemon syrup
Butter for the tin
Finely crush the biscuits using a hand blender, mix with the oil and spread over the base of the cake tin, pressing down firmly.
Place the cream cheese, low-fat quark, sugar, eggs, grated lemon zest and cornflour in a bowl and mix well using a hand mixer. Add the milk and syrup and beat for a further 5 minutes.
Spread the mixture over the biscuit crumbs in the tin and bake the cheesecake in the oven at 170 degrees (top and bottom heat) for 30–40 minutes. Then remove from the oven and leave to cool.
Place the cream cheese, low-fat quark, sugar, eggs, grated lemon zest and cornflour in a bowl and mix well using a hand mixer. Add the milk and syrup and beat for a further 5 minutes.
Spread the mixture over the biscuit crumbs in the tin and bake the cheesecake in the oven at 170 degrees (top and bottom heat) for 30–40 minutes. Then remove from the oven and leave to cool.
Tips
Berries and edible flowers look lovely as a decoration.
Use gluten-free biscuits to make a gluten-free cheesecake.
Use gluten-free biscuits to make a gluten-free cheesecake.
Nutrients per portion 280kcal
CO₂ equivalent per portion 290g