Lemon cheesecake

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Step 1

Crush the digestive biscuits into fine crumbs using a rolling pin or food processor.

Step 2

Combine the crushed biscuits with the melted butter.

Step 3

Press the mixture evenly into the base of a 20cm springform tin. Chill in the refrigerator for about 30 minutes to set.

Step 4

In a mixing bowl, beat the quark and cream cheese together until smooth and creamy.

Step 5

Add the caster sugar, lemon zest, and lemon juice. Mix until well combined.

Step 6

In a separate bowl, whip the double cream until it forms soft peaks.

Step 7

Gently fold the whipped cream into the quark and cream cheese mixture until fully incorporated.

Step 8

Pour the cheesecake filling over the chilled biscuit base, smooth the top.

Step 9

Chill in the refrigerator for at least 4 hours, or preferably overnight, to set.