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Sweet Lemon Cheesecake

Sweet Lemon Cheesecake

An absolutely classic recipe that’s totally delicious. Quark will give you a smoother texture than ricotta. However ricotta can be substitued. Vary the flavour using orange rind or a different alcohol, such as Grand Marinier.


  • 2 tblsp limoncello, lemon vodka or lemon juice
  • ½ cup sultanas or citrus peel
  • 1 quantity sweet short pastry
  • 125 grams butter
  • ½ cup caster sugar
  • grated rind 2 lemons
  • 1 cup fresh white breadcrumbs
  • 1 cup quark
  • 3 eggs


  1. Pour the limoncello or vodka or juice over the sultanas and set aside.
  2. Roll the pastry out and use to line the base and sides of a 24cm flan tin. Prick the base with a fork. Line with baking paper and baking blind material, rice or ceramic beans.
  3. Bake at 190°C for 10-12 minutes, then remove the paper and beans or rice and cook a further 7-8 minutes until well cooked.
  4. Beat the butter, sugar and lemon rind together until smooth. Beat in the eggs, quark, breadcrumbs and sultanas. Spread evenly into the prepared flan.
  5. Bake at 190°C for 30-40 minutes until set. Stand 1 hour before serving.
  6. Serve at room temperature dusted with icing sugar and accompanied with your favourite summer fruit or serve simply with whipped cream, dusted with icing sugar.

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