Upside-down Lemon Cheesecake
Indulge in a delightful Lemon Cheesecake that offers a harmonious blend of creamy textures and zesty flavors. The luscious combination of quark and soft cheese, enriched with the tangy sweetness of lemon curd, creates a dessert that is bursting with fresh citrus notes. Topped with a refreshing lemon juice-infused icing and a crumbly amaretti biscuit base, this cheesecake is a delectable treat perfect for any occasion.
— Constant Cookbook
Ingredients
- 500g Quark
- 200g light soft cheese
- 6 tbsp lemon curd , plus a little extra mixed with lemon juice, to serve
- 2 tbsp icing sugar
- 2 lemons , zested and juiced
- 4 gelatine sheets
- 12 amaretti biscuits , crushed
Instructions
- Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
- Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
- Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 470 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 23 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.5 milligram of sodium
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