Lemon Cheesecake

• 100 g sponge fingers, finely crushed
• 75 g cornflour
• 300 g caster sugar
• 1 tsp vanilla extract
• 1 None lemon, zested
• 800 g quark or creme fraiche
• 200 g cream cheese
• 400 g whipping cream
• 2 None eggs, beaten
• 1 sachet lemon jelly crystals
• 40 g flaked almonds
• 2 tbsp pistachios, finely chopped
• 2 sprigs mint

1. Preheat the oven to 400u0b0F. Grease and line a 9 1/2 inch springform pan with parchment paper. Place the crushed cookies into the cake pan and press down to form a crust. Mix the cornstarch, 1 cup sugar, vanilla extract and lemon zest. Add the cream cheese. Add 1 cup heavy cream then whisk in the eggs. Transfer to the prepared pan, smooth the surface and place the springform pan inside of a roasting pan. Fill the roasting pan with boiling water to about 1/3 inch high. Bake the cheesecake for 10 mins, reduce the heat to 250u0b0F and bake for 1 hour. Remove from the oven and cool on a rack for 3 hours.
2. To finish, simmer the gelatin, remaining sugar and 1 2/3 cups water, stirring, until dissolved. Cool slightly then carefully drizzle over the cake and set aside for 1 hour to set. Run a sharp knife around edge of cake to loosen, then release from the pan and transfer to a plate. Whip the remaining cream until stiff, transfer to a piping bag with a star tip and pipe rosettes around edge of cake. Sprinkle with almonds and pistachios. Garnish with mint leaves and dust with powdered sugar.

sponge fingers, cornflour, caster sugar, vanilla, lemon, crueme fraueeche, cream cheese, whipping cream, eggs, lemon jelly crystals, almonds, pistachios, mint

Taken from recipes-plus.com/api/v2.0/recipes/18542 (may not work)