Lemon Biscuit Cheesecake
recipe

This delicious lemon biscuit cheesecake is the perfect dessert that combines sweetness and freshness.
Preparation Time: 30 minutes + 2 hours chilling
Serving Size: 8-10 servings

Ingredients

- 100 g butter
- 2 tbsp hot water or juice
- 200 g digestive biscuits
- Sugar to taste
- 200 ml heavy cream
- 200 g flavored quark (e.g., lemon) or cream cheese
- 4 sheets of gelatin

Instructions

1. Soak the gelatin sheets in cold water.
2. Crush the digestive biscuits into fine crumbs.
3. Melt the butter and mix it with the biscuit crumbs.
4. Press the biscuit-butter mixture firmly into the bottom of a springform pan.
5. Whip the heavy cream until stiff peaks form.
6. Add the quark or cream cheese and sugar to the whipped cream and mix until smooth.
7. Squeeze out the excess water from the gelatin sheets and dissolve them in hot water or juice. Add the gelatin mixture to the cream mixture and stir well.
8. Pour the filling over the biscuit base and smooth the top.
9. Allow the cheesecake to set in the refrigerator for at least 2 hours before serving.
Nutritional Information (per serving):
Energy: 250 kcal
Protein: 4 g
Carbohydrates: 20 g
Fat: 18 g

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