Upside-down lemon cheesecake

A lemony twist on a seventies classic


Upside-down lemon cheesecake

  • 20 minutes + setting
  • Serves 8
  • EASY

PER SERVING 185 kcals, protein 14.4g, carbs 23.6g, fat 4.2g, sat fat 2.4g, fibre 0.2g, salt 0.48g



  • quark 500g
  • light soft cheese 200g
  • lemon curd 6 tbsp, plus a little extra mixed with lemon juice to serve
  • icing sugar 2 tbsp
  • lemons 2, zested and juiced
  • gelatine sheets 4
  • amaretti biscuits 12, 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.
  • 3. 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.