Low-fat ginger cheesecake

Preparation time: 10 mins Cooking time: 0 mins Easy - for beginners Serves: 12


High taste, low fat!


  • 175g / 6 oz gingernut biscuits (or low fat digestives), crushed
  • 55g / 2 oz margarine or butter, melted
  • 500g / 1 lb Quark soft cheese
  • 85g / 3 oz white caster sugar
  • 1 tsp vanilla essence
  • 100g / 4 oz crystallised ginger


1 - Mix the crushed biscuits with the melted margarine, then press the mixture into a 7" spring-form cake tin. Chill in the fridge for a minimum of 30 minutes.

2 - Thoroughly mix the Quark, sugar and vanilla essence until smooth, then stir in the crystallised ginger. Spread mixture evenly over the chilled base then return the tin to the fridge at least an hour.

3 - Serve with ginger syrup/jam and/or a dollop of natural yoghurt.


  • Can’t find Quark in the supermarket? It’s like a low-fat Philadelphia but stores often put it in the regular cheese section, rather than with the spreadable cheeses.



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