No-Bake Lemon Cheesecake

No-Bake Lemon Cheesecake

250g plain sweet biscuits
125g butter, melted
3 tsp gelatine
250g cream cheese
1/3 cup lemon juice
1 tsp grated lemon rind
1/2 cup caster sugar
250g cream, whipped

1. Lightly grease a 20cm springform tin with oil or melted butter. Line the base with baking paper. Finely crush the biscuits in a food processor or in a bag with a rolling pin. Mix together with the melted butter. Press into the base and side of the tin and refrigerate for 10 minutes.
2. Sprinkle the gelatine over 2 tablespoons water in a small bowl. Place over a pan or bowl of hot water and leave until spongy. Stir until dissolved. Beat the cream cheese, lemon juice, rind and sugar with electric beaters for 4-5 minutes, or until smooth. Add the cooled gelatine to the bowl and beat well.
3. Using a large metal spoon, fold the whipped cream into the cream cheese mixture. Spoon evenly into the tin carefully smooth the surface and refrigerate until set.

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