Lemon Cheesecake

Instructions

Prepare the Gelatine:

1. Soak the gelatine in a bowl of cold water for 10 minutes until softened.
   Spray a 20cm springform or loose-bottomed square cake tin with low-calorie cooking spray, then line it with cling film, leaving some overhang.

Create the Cheesecake Base:

1. Combine the vanilla yogurt, Greek-style yogurt, quark, vanilla extract, and 1 level tbsp of sweetener in a food processor.
   Dissolve the gelatine in 100ml boiling water and add it to the food processor.
   Pulse until smooth and well blended.
   Pour the mixture into the prepared tin and chill for 2 hours.

Prepare the Lemon Jelly:

1. Dissolve the lemon jelly crystals in 150ml boiling water.
   Add the lemon juice and zest.
   Let it cool slightly.

Assemble the Cheesecake:

1. Pour the cooled lemon jelly over the chilled cheesecake.
   Chill for an additional 1-2 hours until set.

Make the Crumble Topping:

1. Preheat your oven to 200°C/fan 180°C/gas 6.
   Combine the flour, oats, cinnamon, egg yolk, egg white, and the remaining 1 tsp of sweetener in a bowl.
   Rub the mixture together until it forms a crumbly texture.
   Spread the crumble mixture on a baking tray lined with baking paper.
   Bake for 10-15 minutes until golden brown.

Serve:

1. Remove the cheesecake from the tin, discard the cling film, and sprinkle the crumble topping over the top.
2. Slice into 9 equal portions and serve.