Stir the muesli into the butter or
margarine and press into the base of a greased 20 cm/8 in
loose-bottomed flan tin (pan). Chill until set.
Make the lemon juice up to 150 ml with water. Sprinkle the gelatine
over and leave to stand until soft. Stand the bowl in a pan of hot
water and heat gently until the gelatine has dissolved. Mix together
the lemon rind, cheese, yoghurt and honey, then stir in the gelatine.
Whisk the egg whites until they form stiff peaks, then gently fold
into the cheesecake mixture. Spoon over the base and chill until firm.