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Lemon and lime cheesecake (low fat)
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| 75g | rich tea light biscuits |
| 40g | flora extra light |
| 25g | Demerara sugar |
| 1 x 11.7g | sachets gelatine |
| 280ml | boiling water |
| 500g | quark |
| 200g | condensed milk light |
Zest and juice of 2 lemons and 3 limes
Crush the biscuits, either by hand or in a processor
In a saucepan, gently melt the spread with the Demerara sugar, taking care not to overheat it.
Mix the crushed biscuits into melted butter, then press into the base of a 15cm cake tin. Allow to cool, then refrigerate.
Dissolve the gelatine in the boiling water and stir well.
Cream together the quark, dissolved gelatine, condensed milk and the lemon and lime juices and zest, pour over the biscuit base and chill overnight.
Can be frozen!
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