In aid of the Marie Curie Great Daffodil Appeal, I have come up with a No Bake Lemon Cheesecake recipe to celebrate the charity.
The Garden of Light, an installation of 2,100 illuminated daffodils has been brought to London, Edinburgh and Belfast throughout March. Each one represents a Marie Curie Nurse, symbolising the amazing care and support they give each year to nearly 32,000 people living with any terminal illness.
The garden has been installed to celebrate their work as part of the Great Daffodil Appeal. It was launched on the 1st March and is a poignant tribute to the work of our nurses. You can also go along and pay tribute to your loved ones by signing the memory wall, or you can listen to real life accounts of some of the people that Marie Curie has helped via the audio stories.
The Garden of Light is a celebration of the people who matter. If you would like to celebrate a Marie Curie nurse for the amazing care and support they have given to your family or friends, affected by terminal illness, then you can donate here.
To celebrate this fantastic cause and as a thank you if you have donated, I have come up with a dessert recipe (suitable for all occasions) to share with you especially and maybe you could host a cake bake fundraiser for example. I baked a Marie Curie Great Daffodil Appeal No Bake Lemon Cheesecake.
This recipe was based upon a recipe I saw on the BBC Good Food website and then I wanted to tweak the base and put my spin on it; to contain healthy fats through the walnuts and the coconut oil, instead of the regular butter and digestive base. Then to further carry the zesty tangy lemon flavour through to the cheesecake base too, I grated the zest of 1 lemon into the base mix.
Let me know what you think of this healthier No Bake Lemon Cheesecake and if you have a go, then be sure to tag me on Instagram – @what_the_quark.
- 80g Rich tea biscuits (reduced fat)
- 60g walnuts
- 50g Coconut oil
- 30g maple syrup
- 1tsp vanilla extract
- Zest of 1 lemon
- 200g Philadelphia extra light soft cheese
- 500g Quark
- 175g icing sugar
- Zest of 2 lemons, juice of 2.5
- 1 sachet of gelatine + 115ml hot water
- Mix all of the base ingredients together in a food processor and pulse until it reaches a crumb consistency.
- In a pan, melt coconut oil over a gentle heat and then add to the crumb mixture, along with lemon zest, vanilla extract and date syrup.
- Press mixture firmly into the base of a 20cm springform tin. Chill for 10 mins.
- Whisk the soft cheese with the quark and icing sugar, then fold through zest of 2 lemons.
- Sprinkle gelatine into a jug of 115ml boiling water, then whisk until fully dissolved, add the juice of 3 lemons to the jug and set aside to cool.
- Once cooled, beat into the cheese mix, then spoon on top of the biscuit base.
- Refrigerate until set (at least 3 hours but overnight is ideal, if you can wait!)