Lemon Cheesecake Cookie Cake
recipe

A refreshing and easy lemon cheesecake cookie cake that comes together quickly and makes a perfect dessert.
Preparation Time: Under 30 minutes
Serving Size: 8-10 servings
Ingredients:
- 200 g digestive biscuits
- 100 g sugar
- 50 g light brown sugar
- 400 g quark (or cream cheese)
- 75 ml canola oil
- 200 g lemon marmalade or lemon curd
Instructions:
1. Crush the digestive biscuits into fine crumbs.
2. Mix the sugars into the quark until well combined.
3. Add the canola oil to the biscuit crumbs and mix thoroughly.
4. Place a springform pan ring or cake ring on a serving plate and press the biscuit mixture evenly into the bottom.
5. Pipe alternating layers of lemon marmalade or lemon curd and the soft quark on top of the crust.
Nutritional Information (per serving):
- Energy: 220 kcal
- Protein: 4 g
- Carbohydrates: 30 g
- Fat: 10 g

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