Take a spring form baking tin of 8” diameter. Crush the cookies and spread at the bottom of the tin evenly
In a processor (or bowl) whip the cream cheese and quark until smooth paste. Mix china grass ,vanilla or kessar,and 250ml milk and bring to a boil. Let it cool to room temp. to speed the process keep the mixture over a plate of ice water and stir.
After the mixture is cooled add it to the cheese mixture in the processor/bowl and whip again. Add sweetener or icing sugar according to ur taste, add lemon juice. Mix well.
Pour the mixture into the baking tin . place the tin in a water bath and bake in a oven of 175 degree for 12 minutes max. bring to room temp and cool it in fridge for 1hr.(
can also be made in microwave of 8” in a oven proof dish for 5 mins at medium low
you can serve the cake as a whole with one topping like straberry/blueberry jam or serve individual slices with different toppings.