How to make lemon no-bake cheesecake step by step

Step 1 - preparations

• Prepare the lemon jellies - dissolve one packet of jelly in 200 ml of hot water and add gelatin to it - mix thoroughly and set aside.
  1 lemon jelly, 200 ml hot water, 1 teaspoon gelatin
  
• In a second bowl, prepare the second jelly according to the package instructions and set aside to cool completely and slightly set.
  1 lemon jelly, 500 ml hot water
  
• Grind or thoroughly crush the biscuits to obtain a fine powder, mix them with melted butter and press into the bottom of the prepared pan.
  200 g biscuits, 100 g butter
  

Step 2 - preparing the lemon cheesecake

• Transfer the quark, sugar, juice, and yogurt to a large bowl - blend together until the ingredients are combined.
  1 kg quark for cheesecake, 200 g powdered sugar, approx 40 ml lemon juice, 200 g Greek yogurt
  
• If the lemon jelly (the one dissolved in 200 ml) is still hot, add a spoonful of the cheesecake mixture to it and mix together.
  
• Pour the jelly into the rest of the cheesecake mixture and blend until combined.
  
• Pour the cheesecake mixture into the prepared pan and refrigerate until the mixture sets.
  

Step 3 - finishing the cheesecake

• After about 2 hours, the cheesecake mixture should be partially set, and if the jelly for the topping has also started to slowly set (visibly thickened), then pour it over the cheesecake.
  
• Return the pan with the cake to the refrigerator until it is completely set - leave the cheesecake there for at least 2 hours.