Lemon Muesli Cheesecake Recipe

175 g/6oz/generous 1 cup  muesli

75g/3 oz butter or margarine, melted
Finely grated rind and juice of 2 lemons
15 g/1 tbsp powdered gelatine

225 g/8 oz/1 cup cream cheese
150 ml plain yoghurt

60 ml/4 tbsp clear honey
2 egg whites

Method:

Stir the muesli into the butter or margarine and press into the base of a greased 20 cm/8 in loose-bottomed flan tin (pan). Chill until set.

Make the lemon juice up to 150 ml with water. Sprinkle the gelatine over and leave to stand until soft. Stand the bowl in a pan of hot water and heat gently until the gelatine has dissolved. Mix together the lemon rind, cheese, yoghurt and honey, then stir in the gelatine. Whisk the egg whites until they form stiff peaks, then gently fold into the cheesecake mixture. Spoon over the base and chill until firm.