Ingredients
- 80g digestive biscuits
- 50g melted butter
- 200g light soft cheese
- 500g Quark
- 200g icing sugar
- zest 2 lemons, juice of 3
- 4 gelatine sheets
Method
-
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.
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