1. Prepare the Tin
Line the base of a 20cm loose-bottomed tin with baking paper. Lightly coat the inside edge with cooking spray.
2. Crush the Biscuits
Put the digestive biscuits in a sealed food bag and crush with a rolling pin until finely ground.
Alternatively, pulse them in a food processor.
3. Make the Biscuit Base
Melt the low-fat spread gently in a small saucepan. Remove from the heat and stir in the biscuit crumbs until evenly coated.
Tip the mixture into the prepared tin. Press firmly into an even layer using the back of a spoon.
Chill for 30 minutes in the fridge, or approximately 15 minutes in the freezer, while preparing the filling.
4. Soften the Gelatine
Place the gelatine sheets in a bowl of cold water, separating them so they can soften evenly.
Leave for approximately 5–10 minutes, or follow the packet instructions.
5. Mix the Filling
Blend the vanilla yoghurt, Greek-style yoghurt, quark, vanilla extract and sweetener in a food processor until smooth.
6. Dissolve the Gelatine
Heat 100ml water, then remove it from the heat. Squeeze the excess cold water from the softened gelatine sheets.
Add the sheets to the hot water and stir until completely dissolved. Do not boil the gelatine mixture. Allow it to cool briefly while keeping it liquid.
Stir a few spoonfuls of the yoghurt filling into the dissolved gelatine, then blend this mixture into the remaining filling until evenly combined.
7. Chill the Filling
Pour the filling over the chilled biscuit base and gently level the surface.
Refrigerate for at least 2 hours, or until the surface is firm enough to support the topping. Allow longer if it is still soft.
8. Prepare the Lemon Jelly
Dissolve the lemon jelly crystals in 150ml boiling water, stirring thoroughly.
Add the lemon zest and a generous squeeze of lemon juice. Allow the jelly to cool to room temperature while remaining pourable. It should not be warm when added to the filling.
9. Add the Topping
Slowly pour the cooled jelly over the set cheesecake filling. Pouring it over the back of a spoon held just above the surface helps soften the flow.
Return the cheesecake to the fridge and leave overnight, until both layers are fully set.
10. Release and Serve
Carefully loosen the cheesecake from the sides of the tin, then lift it out using the loose base.
Transfer to a serving plate and cut into 9 portions. For cleaner slices, use a sharp knife dipped in warm water and wiped dry between cuts.
Tips for the Best Results
Press the Base Firmly
Loose crumbs can fall apart when serving. Take a moment to compact the base evenly, particularly around the edges.
Dissolve the Gelatine Completely
Undissolved gelatine can leave small lumps in the filling. Stir until the liquid is clear before combining it with the yoghurt mixture.
Let the Filling Set Before Adding Jelly
The lemon layer needs a firm surface beneath it. If the filling moves easily when you gently tilt the tin, give it more chilling time.
Cool the Jelly Without Letting It Set
Warm jelly can disturb the filling, but jelly that has already thickened will not spread evenly. Add it when cool and still fluid.
Keep the Cheesecake Chilled
Leave the dessert in the fridge until close to serving so it retains its shape.
Serving Suggestions
Serve a slice on its own to enjoy the contrast between the biscuit base, creamy filling and lemon topping.
Fresh berries can be offered alongside as an optional accompaniment. Add them when serving rather than mixing them into the cheesecake, as extra fruit and liquid may affect how the layers set.
Storing the Cheesecake
Keep the cheesecake covered in the fridge and follow the storage guidance and use-by dates of the dairy ingredients.
Freezing may change the texture of the yoghurt filling and jelly topping, so this dessert is best prepared for chilled serving.
Frequently Asked Questions
Does this cheesecake need baking?
No. The biscuit base is chilled, and gelatine sets the creamy filling in the fridge.
Can I use powdered gelatine instead of sheets?
Possibly, but it is not a direct sheet-for-spoon substitution. Follow the manufacturer’s conversion and preparation instructions for the required setting strength.
Can I make it vegetarian?
The recipe as written contains gelatine. A vegetarian version would need suitable alternatives for both the filling and jelly topping, with quantities and methods adjusted to the products used. That variation has not been tested here.
Why is my filling still soft?
Gelatine strength, incomplete dissolving and insufficient chilling can all affect the result. Check the gelatine packet guidance and allow the filling to become firm before adding the topping.
Can I use a different-sized tin?
A larger tin produces thinner layers, while a smaller tin needs enough depth to hold the mixture. The recipe is written for a 20cm tin.
Can I prepare it the day before?
Yes. Preparing it the day before gives the layers time to set overnight and makes serving easier.
Is there a crumble topping?
No. The crushed biscuits form the base. The top layer is lemon jelly flavoured with lemon juice and zest.
Recipe Notes
- Preparation and setting times are approximate.
- Check the size and strength of your gelatine sheets.
- Keep the filling refrigerated while the lemon jelly cools.
- Optional accompaniments are not included in the ingredient list.
- Nutritional values have not been calculated.
