Lemon quark cheesecake
- Preparation and cooking time
- Plus chilling
- Serves 8
This light and luscious lemon cheesecake tastes as good as it looks
- STEP 1
Crush the digestive biscuits and mix with the melted butter. Press into the base of a 20cm springform tin. Chill to firm.
- STEP 2
Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2 lemons.
- STEP 3
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.