*No Bake Lemon Cheesecake Recipe

Cheesecake filling

• 1 can of evaporated milk (375 mL), chilled in the fridge
• 225g/8oz Philadelphia cream cheese
• 1 cup sugar
• 1/2 cup lemon juice
• 2 tbsp grated lemon rind (optional)
• 1 tbsp gelatine, dissolved in 1/2 cup hot water and then allowed to cool
• 1 tsp vanilla essence

Biscuit base

• 2 cups sweet biscuits, crushed
• 4-6 tbsp butter
• 1/2 tsp cinnamon

Base

1. Melt the butter in a small saucepan over a low heat.
2. Pour over crushed biscuits in a bowl, and add the cinnamon to taste.
3. Mix thoroughly, then press mixture into the bottom of a large springform cake tin.

Cheesecake topping

1. In one bowl, beat the cream cheese and sugar together. Add lemon juice, rind, gelatine-water mixture, and vanilla essence.
2. In another bowl, beat the evaporated milk until very stiff.
3. Add the whipped evaporated milk to the the cream cheese mixture and combine well.
4. Pour into cake tin over the biscuit base. Allow to set in the refrigerator for 2 hours.
5. Decorate the top of your lemon cheesecake with candied lemon zest, fresh fruit, stewed or glace'd fruit...