Wednesday, July 17, 2013

Light No Bake Cheesecake Recipe



Light No Bake Cheesecake

I don't want to mislead you so I will make a disclosure upfront. This cheesecake has no cheese, and it is not cake. But its called a cheesecake. Calling it cheesecake sounds far better than 'set quark' or 'jellied quark'. I used quark which some people don't consider to be cheese. If you think quark is cheese, then its cheesecake, without the cake.

Technicalities aside, this thing has the same texture and similar taste to real cheesecake, minus fat, cheese and cake. The base is also missing. Its really easy to prepare, especially if you set it in glasses or cups.

This cheesecake is not suitable for vegetarians and non-pork eaters since it contains gelatine which is made from pork, unless you find other alternatives.

The recipe comes from With a Glass where you will find many different versions of cheesecake recipes, with and without cheese. 

Ingredients
300 grams quark, cottage cheese or Greek yogurt 
1 tablespoon gelatin (or enough gelatin leaves to set 500 ml)
200 grams strawberries or nectarine or bananas or dates or other fruit of your choice
4 tablespoons sugar

Ingredients
1.      In a saucepan dissolve gelatin in 4 tablespoons warm water. If the gelatine is not completely dissolved, warm the saucepan and stir until dissolved
2.      Blend the cheese, fruits and sugar in a food processor
3.      Add the gelatin mixture a little at a time and mix well
4.      Pour the mixture into serving glasses and chill for at least 2 hours

Light No Bake Cheesecake

4 comments:

  1. Quark is one of those things that I have wanted to try but haven't got around to trying yet. I like the idea taking it one step further and making a light dessert.

    ReplyDelete
    Replies
    1. Good luck. Its quite a nice/neutral ingredient to work with

      Delete
  2. Ohhhh I have to try this! A light dessert that is not fat free or sugar free or whatever free - just wholesome ingredients mixed together! Also, I have never tried working with gelatin - that will be a new frontier for me! :-)

    ReplyDelete

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