Guilt-Free Lemon Cheesecake
The benefit of using quark as opposed to soft cheese is that it is naturally low fat and high in protein. However, varying brands can be more bitter than others, I personally prefer the Lake District Dairy Co.
- 1 pot of quark
- 2 tbsps of agave (or more to taste)
- Zest and juice of 1 lemon
- 4 tbsp of oats
- 1 tbsp of chia seeds
- 1 tbsp of flaxseeds
- 3 tbsps of almond milk
- Sprinkle of fresh ginger (frozen and grated)
- 2 tsps of agave
- Handful of blueberries and mint to decorate
- Mixing bowl and wooden spoon
- Chef rings/metal pastry cutters
- Lined baking tray
- Palette knife
- Preheat your oven to 180 degrees
- Mix all of your ingredients for your biscuit base together, you may want to alter the quantities of the ginger or agave to taste.
- Place the chef rings on the lined baking tray and spoon in the mixture, pressing it down as you go. This will make the biscuits have a perfect edge. If you do not have a chef ring, this part it not essential just make them as neat as possible.
- Cook these for about 10 minutes, until golden brown on top.
- Whilst the biscuits are cooking you can make the cheesecake filling. Make this by mixing all the ingredients together and refrigerate.
- Assemble the cheesecakes just before serving. Cut around the edge of the biscuits in the chef ring, just to make sure they slide of easily. Next, pat down the cheesy mixture.
- Using your palette knife steadily transfer the cheesecake on to the plate which you are going to serve it on. Gently lift the chef ring away from the cheesecake and place the blueberries and mint on top, and voila!