Lemon Cheesecake

This succulent lemon cheesecake is simply lush! It is citrussy, yet not overpowering. That's enough of an introduction - trust me, it is amazing ;)

For an 11 inch tin you will need

200 g of digestives
50 g of butter
1 kg of quark
2 eggs
250 g of sugar
vanilla sugar
the juice of 3 lemons and the zest if you buy organic ones
1 lemon to decorate the cake


Crush up the digestives (or use a food processor) and mix them well with the melted butter. This will form the base of the cheesecake, so line the tin and place it in the freezer until you need it again. Preheat the oven to 180°C on the fan setting. Mix the sugar, the lemon juice (and the zest if you have) with the vanilla sugar and the quark and 2 eggs. Carefully pour the mixture on top of the base (I spooned the first layer) and bake it in the oven for 2 hours. Cut up some lemons and place it around the cake as decoration - enjoy :)