I labelled this "baked goods" but this is actually a no-bake cheesecake. This weekend has been so sunny and warm, so I wanted something lemon-y and lighter. As I wanted to make more cheesecake, this lemon quark cheesecake is the perfect choice. The base is a little too thin so I may double the digestive biscuits and butter next time. Note that this cheesecake is quite sour. I may make them into separate cocktail glasses for a hot summer barbeque party!
80g digestive biscuits
50g melted buttter
200g soft cheese
200g icing sugar
zest of 2 lemons, juice of 3
4 gelatine sheets
1. Crush the digestive biscuits and mix with the melted buter. Press into the base of a 20cm springform tin. Chill to firm for about 5 minutes.
2. Whisk the soft cheese with the quark and icing sugar, then fold through the lemon zest.
3. Soak the gelatin sheets in cold water, then melt in the lemon juice over a low heat. Beat into the cheese mix, then spoon on top of the biscuit base. Chill until set.