This cheesecake recipe uses quark, which is a low fat curd cheese.

Ginger Cheesecake

175g / 6 oz low fat digestive biscuits, crushed
55g / 2 oz margarine or butter, melted

500g / 1 lb quark soft cheese
85g / 3 oz caster sugar
1 tsp vanilla essence
100g / 4 oz crystallised ginger

Mix the crushed digestives with the melted margarine, then press the mixture into your container (I suggest a loose-bottomed tin), then place in the fridge. Thoroughly mix the quark, sugar and vanilla essence until smooth, then stir in the crystallised ginger. Spread is mixture evenly over the refidgerated base (gentle shaking can help) then return the container to the fridge until it is time to serve.