Lemon Cheesecake

Add jelly crystals to boiling water and leave to cool.

Put oat bran, milk (4 tbsp), 1tsp of vanilla essence and 4 tbsp sweetner into bowl and mix.

Smooth into the base of a non stick cake tin.

Put in the oven at 200 degrees for 15-20 mins until dry and crunchy, remove to cool.

Grate lemon rind from lemon then cut in half and squeeze out juice.

Split eggs into two bowls, yolks in one and whites in the other.

To the egg yolks add quark, fromage frais, 1 tsp vanilla, 10 tbsp sweetner, grated lemon rind (keep a tiny bit to put on top) and juice from whole lemon. Mix with hand whisk until smooth.

Whisk egg whites until peaking then fold into mixture.

Add cooled jelly crystals gently to keep air in mixture.

Pour on top of base, sprinkle lemon rind on top stick in fridge until set.