Step 1

Crush the digestive biscuits and mix with the melted butter. Press into the base of a 20cm springform tin. Chill to firm.

Step 2

Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2 lemons.

Step 3

Soak the gelatine sheets in cold water, then melt in the juice 3 lemons over a low heat. Beat into the cheese mix, then spoon on top of the biscuit base. Chill until set.