My mum makes lovely cheesecakes, and lemon cheesecake is a good dessert to serve at any occasion. It is very simple to prepare, with basically no heating involved, so it is a good dessert to make with children. The lemon flavour makes it a light and refreshing dessert, and with a few simple alterations, (low fat ingredients) it can be made very low in calories. If you have ramekin dishes you can make individual cheesecakes, or alternatively you can make one large cake. The quantities shown in this recipe serve 4.

Ingredients

• 4 Digestive biscuits, crushed
• 20g Butter
• 1 Lemon, zested and juiced
• 2/3 sachet Powdered gelatine
• 50g Sugar
• 250g Quark (soft, low-fat cheese)
• 175g Greek yoghurt
• Vanilla essence

Method

1. Melt the butter in a saucepan over a low heat.
2. Add the biscuit pieces to the butter and mix well.
3. Layer the mixture onto the bases of the ramekin dishes / cake tin.
4. Add the gelatine to the lemon juice and 1 tsp water.
5. Warm gently in a bowl of warm water until the gelatine has dissoved, stirring frequently.
6. Add the sugar to the gelatine and lemon juice and dissolve, again stirring frequently.
7. Mix the quark, yoghurt and lemon zest and add the gelatine.
8. Add vanilla essence as required (normally only a couple of drops).
9. Layer the mixture over the top of the cooled biscuit bases and chill until set.