No Bake Cheesecake Recipe
250g plain sweet biscuits, crushed
125g butter, melted
3 teaspoons gelatine
2 tablespoons boiling water
250g cream cheese
250g cream, whipped
1/3 cup lemon juice
1 teaspoon grated lemon rind
1/2 cup caster sugar
Lightly grease a 20cm/ 9in springform cheesecake pan with melted butter (or perhaps a little oil).
Line the base with baking paper.
Combine the crushed biscuits with the melted butter.
Press biscuit mixture into the bottom and up the sides of the springform cheesecake pan.
Refrigerate the cheesecake base while you prepare the cheesecake filling.
In a small bowl, dissolve the gelatine in the boiling water.
In a separate (larger) bowl, beat the cream cheese, sugar, lemon juice & rind until the mixture is smooth (less than 5 minutes if you're using an electric mixer).
Add dissolved gelatine to the cream cheese mixture and mix well.
With a large metal spoon, gently fold the whipped cream into the other ingredients.
Pour entire mixture into the cheesecake base and refrigerate until set (approx 6 hours, but overnight is preferrable).
Serves: 10.
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