Lemon Cheesecake Recipe

Instructions:

1. 1. Line the base of a 20cm non-stick loose-bottomed tin with baking paper.
2. Put the biscuits in a sealable food bag, seal and bash with a rolling pin to make fine crumbs.
3. Or you could put the biscuits in your food processor and blitz2. Melt the spread in a small, non-stick saucepan over a low heat, then stir in the biscuit crumbs.
4. Spritz the tin with low-calorie cooking spray, then spoon the crumbs into the tin and, using the back of the spoon, press them down to cover the base evenly.
5. Chill in the freezer for 15 minutes, or in the fridge for 30 minutes.
6. Soak the gelatine in a bowl of cold water for 10 minutes until softened.
7. Combine the vanilla yogurt, Greek-style yogurt, quark, vanilla extract, and 1 level tbsp of sweetener in a food processor.
8. Dissolve the gelatine in 100ml boiling water and add it to the food processor.
9. Pulse until smooth and well blended.
10. Pour the mixture into the prepared tin and chill for 2 hours.
11. Dissolve the lemon jelly crystals in 150ml boiling water.
12. Add the lemon juice and zest.
13. Let it cool slightly.
14. Assemble the Cheesecake:
15. Pour the cooled lemon jelly over the chilled cheesecake.
16. Chill for an additional 1-2 hours until set.
17. Serve: