1

Soak the gelatine in a bowl of cold water until softened.

2

P ut the quark and icing sugar into a mixing bowl and whisk until smooth and combined. Add the yogurt and vanilla extract, then whisk again until combined.

3

S queeze the excess water from the gelatine and put into a small pan set over a low heat. Heat gently for 1-2 minutes, then remove from the heat and whisk in a spoonful of the quark mixture until combined. Add this back to the remaining quark mixture and stir until well combined. Press the mixture through a fine mesh sieve to remove any lumps.

4

P our the mixture evenly into 4 x 250ml serving glasses or pots. Cover and refrigerate for 4 hours, until set.

5

T o make the raspberry topping, put the raspberries in a small pan with the icing sugar and vanilla. Cook over a medium heat, stirring occasionally, until the sugar has dissolved. Bring to the boil and cook for 3 minutes or until thickened slightly. Transfer to a heatproof bowl to cool.

6

Spoon the raspberry topping evenly over the cheesecake pots then garnish with the lime zest and serve immediately, or return to the fridge until ready to serve.