Upside-down lemon cheesecake Recipe

Upside-down lemon cheesecake


  • 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


  1. Line a 20cm springform tin with clingfilm. Beat the quark and soft cheese with the lemon curd, icing sugar and lemon zest.
  2. Soak the gelatine in cold water until it is floppy, lift out and then put in a small pan with the lemon juice and heat gently until the gelatine melts. Stir into the cheese mixture and pour into the tin. Sprinkle the amaretti over the top and press in gently. Chill for 3 to 4 hours or overnight until set and then carefully turn out onto a plate to serve. Spoon over a little extra lemon curd mixed with lemon juice if you like.
Prep. Time: 20 minutes
Serves: 8 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Cheese
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