Crust:

Finely blend the biscuits, melt the butter, and mix both well.

Line the bottom of a springform tin with parchment paper (clamp the parchment paper) and spread the biscuit mixture on it. Press it down very well and refrigerate.

Cheesecake Filling:

Rinse the lemon with hot water and grate the zest.

For the cheesecake filling, set aside 4 tbsp of the double cream, and whip the rest.

Whisk together the mascarpone, quark, cream cheese, and icing sugar.

Soak 4 sheets of gelatine in cold water.

Heat 4 tbsp of the double cream (do not boil), squeeze out the gelatine, and dissolve it in the cream while stirring.

Stir 2 tbsp of the mascarpone mixture into the gelatine, then add it to the cheesecake mixture.

Add the lemon zest and fold in the whipped cream.

Spread evenly on the biscuit crust and refrigerate for at least 2 to 3 hours until the mixture is firm.

White Grenache Rhubarb Jelly:

Wash the rhubarb and cut it into small slices.

Bring the Gallo Family Vineyards White Grenache wine and fruit juice to a boil, add the rhubarb, and simmer for 5 minutes. If the juice used is very sweet, no additional sugar is necessary; otherwise, sweeten to taste.

Soak the gelatine in cold water, remove the pan from the heat, and dissolve the gelatine in it. Once the rhubarb jelly is lukewarm, spread it on the cheesecake.

Refrigerate for 2 hours or overnight.

Decoration:

Whip the cream and pipe 12 dollops onto the cake.

Wash the mint leaves, pat them dry, and place 1 leaf on each dollop.