- 80g digestive biscuit
- 50g melted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g light soft cheese
- 500g quark
This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…
- 200g icing sugar
- zest 2 lemons, juice of 3
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 gelatine sheets
A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…
Crush the digestive biscuits and mix with the melted butter. Press into the base of a 20cm springform tin. Chill to firm.
Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2 lemons.
Soak the gelatine sheets in cold water, then melt in the juice 3 lemons over a low heat. Beat into the cheese mix, then spoon on top of the biscuit base. Chill until set.