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This is the lowest fat cheesecake in the world, and you can adjust it still further to fit a diabetic diet if you like (I did) it tastes a lot more indulgent than it is.


Shortcrust pastry base, baked blind


Berry jam (raspberry/strawberry/boysenberry) – use sugar-free if you prefer*
500 g Quark
3/4 cup caster sugar or splenda
4 eggs
Juice and finely grated rind of 1 lemon


Mixed berries
¼ cup sugar or splenda


  1. Spread a thin layer of jam on the pastry case
  2. In a food processor beat quark and caster sugar until well blended
  3. Add eggs, one at a time and beat well
  4. Mix in lemon juice and rind.
  5. Pour the cream cheese batter into the pastry case and bake for 30 minutes, remove from oven and leave to cool.
  6. Gently heat the topping ingredients in a saucepan until sugar has dissolved, then add arrowroot and stir until mixture thickens.
  7. Pour over cooled cheesecake
  8. Chill well before cutting and serving.

*That's jelly for any Americans in the house.

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