About this recipe:A cheesecake make with low-fat quark, which is still delicious but cuts down on fat and calories! I don't have the time to wait for the pastry to firm up in the fridge. But it can be rolled out immediately if you use two layers of greaseproof paper.
200g plain flour
75g softened butter
1 teaspoon baking powder
150g caster sugar
2 teaspoons vanilla extract
1 sachet custard powder
100ml vegetable oil
1 teaspoon lemon zest
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4.
Knead the flour, sugar, butter, egg and baking powder into a dough. Roll out between two layers of greaseproof paper and place in the bottom and 2cm up the edges of a greased cake tin.
Whisk the quark with sugar, vanilla, custard powder and oil until creamy with an electric mixer. Gradually add the eggs and milk, and finally the lemon zest. Pour over the pastry and bake in the bottom of the preheated oven for 1 hour.
I am not much cop at making pastry so I was pleased with how this one came out. The cheesecake though was not cheesecakey enough for my liking, however I did not have enough quark so topped it up with 200 gm cottage cheese which as it is an ingrediant in many cheese cake recipes I thought would be okay, also I did not have custard powder so I used cornflour and added extra vanilla, but maybe thats where things went wrong as it tasted kinda doughy, not unpleasant but not tasty either. - 25 Aug 2010