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.
