Lemon and Ginger Cheesecake

Lemon and Ginger Cheesecake

Serves 8; 3 1/2 sins on red or green

 

113g/4oz Ginger nut biscuits

1 egg white, beaten

4-5 tbsps hot water

1 satchet powered gelatine

454g/1lb Quark soft cheese

Grated zest and juice of 2 lemons

2 pieces stem ginger, finely chopped

Artificial sweetner, to taste

Thin slivers of lemon zest, to decorate

Physallis, to decorate(optional)

 

1. Put the biscuits in a clean plastic bag and close the end securely. Crush with a rolling pin and then mix with beaten egg white. Grease and line a 20cm/8inch spring clip cake tin and line the base with the crushed biscuit mixture, pressing it down evenly. Bake in a preheated oven at 190C/375F/Gasmark5 for 10 mins. Leave to cool.

2. Put the very hot(not boiling) water in a bowl and sprinkle on the gelatine. Stir for 5 mins until dissolved, and then set aside to cool for 5 mins.

3. Beat together the Quark, lemon zest and juice and stem ginger. Sweeten to taste and then stir in the gelatine with a metal spoon.

4. Pour the cheesecake mixture into the tin over the biscuit base. Chill in the refrigerator for 2 hours until set. Just before serving scatter some slivers of lemon zest over the top and decorate with physallis, if wished.