Lemon Quark Baked Cheesecake

Quark is classified as a soft cheese and is made using soured milk. It can be used in savoury and sweet dishes, like this cheesecake. This cheesecake is high in protein, calcium and the perfect recovery snack.

Oh and on a sidenote digestive biscuits now come in a lighter fat version. Additionally, if you are trying to reduce the amount of fat in your diet you can swap the butter for a spread - my tastebuds just prefer butter.

Serves 8

Ingredients:

100g light digestive biscuits

45g butter, melted

500g quark

200g plain Skyr (or ricotta/greek yogurt/cream cheese)

50g icing sugar

2 lemon, zest and juice

1 orange, zest

2 eggs

Method:

1). Preheat the oven to 160C/Gas 2.Bash the digestives in a bowl/bag with a rolling pin - or use a food processor. Add in the melted butter, stir until well combined. Press into a 18cm/7" springform tin.

2). Put the remaining ingredients into a bowl and whisk/mix until well combined. Pour this into the tin and bake until just set - there should still be a very slight wobble when removing from the oven.

Note: oven temperatures vary and so just keep an eye.

3). Remove from the oven and leave to cool.

4). Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 202

Fat (g): 8

Saturates (g): 3.6

Carbohydrates (g): 19

Sugars (g): 12

Protein (g): 13

The Sports Chef