- STEP 1
Heat oven to 200C / fan 180C
Soak gelatine in cold water
Line base of 20cm springform tin with baking paper and butter sides
- STEP 2
Whizz biscuits in food processor
melt butter and add to biscuits; mix thoroughly then press into the base of the tin & bake for 10 mins, and leave to cool
- STEP 3
Beat soft cheese, quark and sugar together with spatular, then beat in cream and zest.
Heat 2 tbsp of juice till hot and stir in 2 of the sheets of gelatine, add this to the cheese filling, and spoon on to the cooled base, make sure you have a level top.
Chill for 2 hours
- STEP 4
Heat the remaining juice and stir in the remaining gelatine, then pour onto the top of the cheesecake and chill.
- STEP 5
Take out the cheese cake 30 mins before use.
make chocolate sauce, melt chocolate, butter and syrup together in a pan, allow to cool a little and it will thicken.