No-bake lemon cheesecake

Ingredients for 1 servings:

• 200 g butter biscuits
• 75 g butter
• 12 sheets of white gelatin
• 2 lemon(s), organic, zest
• 750 g low-fat curd cheese
• 750 g double cream cheese
• 150 g sugar
• 2 packets of vanilla sugar
• 200 g whipped cream
• 150 g crème fraîche
• 80 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Crumble the butter biscuits, melt the butter, and mix both. Rinse out a 24 cm (9.4 in) bowl (3.5 l) and line it with plastic wrap. I skipped the plastic wrap step; it worked wonderfully anyway. Pour the biscuit mix into the bowl and pull up a rim. Chill for 30 minutes. Whisk together the lemon zest, quark, cream cheese, sugar, and vanilla sugar. Dissolve the gelatin in water as directed. Mix the dissolved gelatin with 3 tablespoons of the quark mixture and quickly stir it into the remaining mixture. I added a little extra lemon juice. Pour the quark mixture into the bowl and chill for at least four hours. Turn out the cake. I briefly submerged the entire bowl in hot water; it worked very well. Whisk the cream until stiff, stir in the crème fraîche and powdered sugar, and decorate the cake with it.