Blueberry Cheesecake - Made With Quark

Say hello to guilt-free cheesecake - or 'cheesequark' as it's been dubbed by my partner, who keeps going back to the fridge for another slice! It only has a mere 196 calories per slice, but it certainly doesn't taste like it, as it's so rich and creamy and finished off perfectly with a fruity topping (or you could try nuts or a small amount of chocolate if you like). 

So how is this possible? Significantly lower in calories than it's full fat cream cheese and Mascarpone counterparts, Quark is an ideal substitute ingredient for fans of cheesecake. Quark can also be used in a variety of recipes as a healthy alternative to a range of yoghurts and creams, whether in mash, curries, or with fruit and granola. The possibilities really are endless with this versatile product. 

Here's the cheesecake recipe:

Nutritional values:
Calories: 196; Fat: 10 (of which are saturates: 4g); Carbs: 17g; Protein: 8; sugar: 11g; fibre: 1g 

Serves 16 - or 8 if you want bigger slices but then you'll need to double the above nutritional values. Personally I found it rich enough to just have a 16th for a small sweet treat after dinner.

Timings: 20 mins prep, 1 hour and 15 mins to cook followed by 8 hours to set. It's best to make the cheesecake the day before you want it. 

Ingredients

For the base:
11 plain digestive biscuits (yes, very specific I know) - I used McVities lights
80g unsalted butter

For the topping:
250g Quark cream cheese (original)
250g Quark lemon cream cheese
250g Quark vanilla cream cheese
3 eggs
85g butter
100g caster sugar

Add in anything you'd like on top of the topping, whether that be chocolate flakes, fruit, nuts, anything you like! 

How to make it:

1) Preheat the oven to gas mark 5.

2) Add the biscuits to a food processor and give it a whizz until only crumbs remain. Now pop in the 80g of butter and whizz it some more. 

2) Line a round cake tin with greaseproof paper and a bit of butter. If you have one of them tins where the bottom pops though it then use that, it'll make life easier at step 9!

3) Fill the tin with the mix and smooth out as flat as you can. (Try to resist eating any of the buttery biscuit remains from the food processor!)

4) Place in the oven for 15 minutes. After this set it aside to cool for a few moments.

5) Meanwhile, in a large cooking bowl, add all of the Quark, eggs, sugar and butter and mix together with an electric mixer until smooth. 

6) Here's the strange part. Grab a large roasting pan and then wrap the bottom of the cake tin in foil to stop water getting in. Place the cake tin in the large roasting pan and using boiling water, fill the large roasting pan halfway up the cake tin's side.

7) Now place the large roasting pan (with the cake tin and water inside) in the oven for 1 hour. 

8) After this, take the cheesecake out of the roasting pan, carefully remove the foil, but keep it in the tin. Leave it to cool for a few moments then place in the fridge for at least 8 hours or overnight to set. 


9) Once set, the cheesecake should look a bit like the one pictured left and feel a lot less wobbly than it's pre-fridge state. This is where you really, really, really carefully remove it from the tin!

10) Assuming your cheesecake has made it in one piece and hasn't garnished your kitchen floor, then go forth and top it with whatever delights you fancy! If you want to make a blueberry one like the one in the above picture then simply add a few handfuls of blueberries to a blender, whizz them until smooth, pour through a sieve into a little jug and pour onto the cheesecake. Finish with the whole blueberries and you're done!


More about Quark:


This little wonder product from The Lake District Dairy Co. is a spoonable soft cheese that's high in protein, naturally fat free and low in salt and sugar. 

Each 30g serving only has 19- 29 calories depending on which flavour you use. Impressive when compared to the 138 calories in a 30g serving of full fat cream cheese or 123 calories for 30g of mascarpone. 

It scores mostly green on it's on pack GDA credentials making it the perfect substitute ingredient for family meals. I reckon the lemon Quark would be fantastic used in a Chicken Tikka! 

Each 250g pot is priced at around £1.25 - £1.35 and can be found in the dairy isle of most supermarkets nationwide. 

You can find out more about Quark and the yummy recipes it can be used in here:


·         Quark Twitter: @LDDCQuark                            
·         Quark Facebook: facebook.com/LakeDistrictQuark
·         Quark Pinteresthttp://pinterest.com/lddcquark/


received a free sample of the products  for the purpose of review but was not compensated in any other way. As always, opinions are my own!

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