Using cottage cheese to make a cheese cake tastes great and is lower in fat that cream cheese. I think that the custard powder and lemon zest provide a nice flavour.
I haven't actually tried the recipe yet, but almost decided not to try it because the first step simply said to "roll out" without explaining what (though I did realise it meant the pastry) or how to make it. I suggest that the method needs to be revised, as it is incoherent at the moment. - 09 Jan 2011
A technical glitch caused the prep steps in this recipe to be out of order. They are now in the correct order. Thanks EmeraldMaz! - 10 Jan 2011
I am not much cop at making pastry so I was pleased with how this one came out. The cheesecake though was not cheesecakey enough for my liking, however I did not have enough quark so topped it up with 200 gm cottage cheese which as it is an ingrediant in many cheese cake recipes I thought would be okay, also I did not have custard powder so I used cornflour and added extra vanilla, but maybe thats where things went wrong as it tasted kinda doughy, not unpleasant but not tasty either. - 25 Aug 2010 (Review from Allrecipes UK & Ireland)