Ingredients
- 80g digestive biscuit
- 50g melted butter
- 200g light soft cheese
- 500g quark
- 200g icing sugar
- zest 2 lemons, juice of 3
- 4 gelatine sheets
Method
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Crush the digestive biscuits and mix with the melted butter. Press into the base of a 20cm springform tin. Chill to firm.
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Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2 lemons.
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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.