Sandra's Creamy Cheesecake

 

 

Ingredients

 

For the biscuit base

 

2 oz margarine

8 oz ginger nut biscuits

 

For the cheesecake

 

8 oz of Quark soft cheese

8 oz mascarpone cheese

8 oz double cream

The rind and juice of two limes

2.5 oz of caster sugar

 

 

For the topping

 

Either a chocolate flake

Or a tin of pie filling

 

Method

 

Melt the margarine over a low flame in a small saucepan.

 

Crush the biscuits either using a liquidiser or a rolling pin until they look like breadcrumbs. Add the biscuit crumbs to the liquidised margarine. Stir until all the margarine has been absorbed. Then empty into a 9-inch flan dish. Push the biscuit base down firmly ensuring that the surface of the flan dish is covered completely. Place in the fridge while making the filling. Whip the cream until it forms peaks adding the sugar and limejuice a little at a time. Once all of the sugar and lime has been folded in add the mascarpone cheese and then fold in the Quark soft cheese. Spoon the mixture onto the biscuit base. Leave in the fridge for at least 30 minutes.

 

 

Just before serving crumble the flake over the top to decorate or spread the pie filling over to create a fruit flavoured topping.