From: Susanne Korff (susanne@cytanet.com.cy)

LEMON CHEESECAKE

*	2 oz butter 
*	4 oz biscuits (crumbs- I use digestive biscuits) 
*	8 oz soft cheese 
*	2 egg yolks 
*	2 oz caster (fine) sugar 
*	Rind and juice of 1-2 lemons 
*	1/2 oz gelatine 
*	5 oz yoghurt 

Line tin with parchment paper. Mix melted butter and biscuits and spread
over bottom of 8- inch cake tin. Chill till set.

Melt gelatine in 1/2 cup water. Mix all ingredients in blender or by
hand till smooth. Pour over base and chill 2-3 hours till set. Decorate
with fruit.

[NB, if I try making the base with sweetened smash or perhaps couscous
like the couscous cake this can be made sinfree on green.  Or just skip
the base completely I guess.]