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LINE the bottom of the spring form with parchment paper and coat the sides with butter. MELT about 60 gram of butter in a small saucepan. CREATE cookie crumbs using a food processor, blender or rolling-pin.
If you're using a rolling-pin, it's best to add the cookies to a zip-lock bag. COMBINE the cookie crumbs and melted butter and DIVIDE them over the bottom of the spring form.
REFRIGERATE while you create the quark filling. DRAIN the clementine wedges and set the juice aside. SOAK the gelatin leaves in cold water and meanwhile heat about 100 ml of the clementine juice in a small saucepan.
SQUEEZE the water from the gelatin leaves, DISSOLVE them in the clementine juice and set aside.
WHIP up the heavy cream until it's about the thickness of yogurt. Gradually ADD the sugar and vanilla sugar. ADD the quark and lemon mixture and STIR until it's smooth.
DIVIDE the filling evenly over the cookie crumbs bottom. REFRIGERATE for at least 2 hours.