No-Bake Lemon Quark Cheesecake

  • 80—100gm plain biscuits
  • 50g Butter (melted)
  • 200g Icing Sugar
  • 200gm Light or soft Cream Cheese
  • 500g The Cheese Barn Quark
  • Zest of 2 Lemons & juice of 3 Lemons
  • 3—3 ½ tsp Gelatin
Crush biscuits, mix in butter and press into 20cm spring form tin. Whisk Cream Cheese, Quark & Icing Sugar, fold in zest. Soak Gelatin in lemon juice then melt on low heat. Beat into cheese mixture and spoon onto base. Chill until set (approx. 3 – 4 hours).

Beetroot Dip

  • 1 med beetroot cooked and chopped
  • 1 pottle of The Cheese Barn Organic Quark
  • 2-3 Tbs lemon juice
  • 1 tsp ground cumin
Salt & pepper to taste.
Mix up in blender and enjoy – sprinkle whole cumin seeds on top (optional)

German Cheesecake

  • 200g Butter 
  • 250g of Sugar
  • 3 Tbsp. Custard Powder
  • 2 Tsp. Baking Powder
  • 500g Quark
  • Optional: Coconut Flakes, Dried Fruit
Preheat oven at 180°C. mix all ingredients, place in buttered baking dish and bake for 50 to 60 minutes.

© Copyright The Cheese Barn - Site map
Phone: 07 868 1284

Built it myself