St Clements Cheesecake…

We used to eat so much cheesecake it made us sick. I loved making my own and we used to scoff it within a couple of days (no wonder we put the weight on lol). Now I am not going to kid anyone and say this is the most amazing cheesecake you will ever have because lets face it cheesecake needs full fat double cream and mascarpone cheese but for an alternative this recipe is still creamy and still tastes like a cheesecake and is equally as delicious. Now I know I contradicted myself there but I like to be honest when sharing recipes and although some recipes might not be exactly the real thing I will always make sure they taste nice. This recipe has been tested by friends and family who are not “into diets” and thought it was naughty. So for some simple ingredients I find that a win.

Some recommended items from our kitchen to make this dish…

  • An electric whisk
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Zester, does exactly what it says it does. Always handy to have one in the drawers.
  • A 7″ loose bottomed cake tin

**NOTE: We use syrups from they are calorie free, sugar free, diabetic friendly, gluten free, vegan friendly and come in a wide range of flavours. We also have a code to share: Hickmans15 for you to get 15% off your order, this code also works alongside the buy 4 get the 5th bottle free, simply add your bottles to your basket, enter the code at the checkout and the code will be applied.

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Thank you.

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St Clements Cheesecake

Serves 8


  • 8 light/reduced fat digestive biscuits
  • 25g clover light spread
  • 1 large tub fat free quark (we use Tesco 500g pot as its creamier and thicker)
  • 100g Tesco 50% less fat soft cheese
  • 4 tablespoons TRKG sherbet lemon skinny shot syrup (**see note above about this syrup)
  • 1 sachet Hartleys sugar free orange jelly crystals
  • 2 tablespoons lemon curd


  1. Add the jelly crystals to a cup and pour in 25ml boiling water and stir to dissolve, once dissolved add 25ml cold water and set aside for now.
  2. In a bag add the biscuits and bash with a rolling pin until they resemble small crumbs.
  3. Melt the butter gently in a pan and tip in the biscuits and stir to combine the biscuits in the butter.
  4. Tip the biscuits into a 7″ loose bottomed cake tin and press down with the bottom of a glass to get a nice even base. Pop in the fridge for now.
  5. In a bowl add the quark, soft cheese and syrup and whisk together for 5 minutes.
  6. Keep whisking and gradually pour the dissolved jelly into the quark mixture, don’t stop whisking and pour slowly.
  7. Take the biscuit base out the fridge and pour the quark mixture over the base and level off the top.
  8. Set in the fridge for a minimum of 4 – 5 hours.
  9. Once set and ready to eat carefully run a knife round the edge and grab a cup or a tin of something from your cupboard and place the cake tin in the centre of the can/cup and gently pull the side of the tin down to release the cheesecake (you may want someone to help to make sure the cheesecake don’t go flying once the sides are off… been there done that haha).
  10. Gently slide a large spatula under the biscuit base and loosen it from the base of the tin and slide onto a serving plate.
  11. Mix the lemon curd with a dribble of boiling water, this is to thin it down and make it easy to pour (make sure its not hot or it will make the cheesecake melt) and drizzle over the top. Slice into 8 and serve.


  • This will store in the fridge for 2 – 3 days however the biscuit base will get a little wet but it will still be edible just no longer a crunchy base.

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