Strawberry Lemon Cheesecake

This was an experiment that turned out quite lovely. I wasn't really measuring, so these are approximate values. It was for a party, so I used a 50cm round platter. You could also use a regular springform pan, but then you should halve the crust ingredients. Enjoy!

• Ready In: 30 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• For crust

• 2  cups  cookie crumbs
• 1⁄4 cup  finely chopped  almonds
• 1⁄4 cup butter, melted

• For filling

• 400  g cream cheese (room temperature)
• 1⁄2 cup  low fat Quark
• 2  lemons
• 1  cup  pureed strawberry
• 2  tablespoons sugar (or add more if you're a sweet tooth)
• 1 (1/4ounce) package  unflavoured gelatin
• 500  g  chopped strawberries
• 2 -3  tablespoons sugar

Directions

1. For crust:
2. Mix cookie crumbs and almonds together. Add melted butter and combine.
3. Press into platter or springform pan and put into the fridge.
4. For filling:
5. Prepare the gelatine according to the directions (if it says to add a lot of liquid, reduce this amount to no more than 50 ml).
6. Mix cream cheese and quark together on low with a mixer.
7. Zest the lemon.
8. Add the zest, juice from lemons, strawberries, and sugar. Mix on medium until 'fluffy'.
9. Add the gelatine and mix on low.
10. Spread filling over the crust. Refrigerate overnight. Serve with sugared strawberries.