Quick 'N' Easy Fruit Cheesecake (No-Cook) - cooking recipe

Ingredients

BASE
1 (250 g) packet digestive biscuits (plain biscuits)
1 teaspoon fresh lemon rind
1 tablespoon lemon juice
75 g melted butter
FILLING
2 teaspoons gelatin
2 tablespoons water
1 (250 g) container cream cheese
1 (250 g) container sour cream
1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon fresh lemon rind
1 teaspoon vanilla essence
TOPPING
1 (560 g) can canned fruit, in syrup (eg pineapple rings, strawberries)
1 teaspoon gelatin
2 tablespoons sugar
1/2 cup water
3/4 teaspoon fruit essence (of chosen fruit, e.g. pineapple, strawberry, etc.)

Preparation

BASE: Finely crush biscuits.
Combine biscuit crumbs, lemon rind, juice and butter.
Line the base and sides of a 20 cm spring-form tin with biscuit mixture.
Chill while preparing filling.
FILLING: Combine gelatine and water.
Leave to swell for 10 minutes.
Beat cream cheese until soft.
Add sour cream and beat until well combined.
Add sugar, lemon juice, rind and vanilla.
Beat until sugar has dissolved.
Dissolve gelatine over hot water.
Add to cheese mixture and mix.
Pour filling into prepared base and chill until set.
TOPPING: Arrange fruit pieces in a nice design on cheesecake.
Measure 1/2 cup of the remaining syrup and put in a small saucepan.
Sprinkle gelatine over and leave to swell for 5 minutes.
Gently heat the gelatine mixture, stirring until gelatine has dissolved.
Stir in sugar, stirring until dissolved.
Remove from heat and pour over cheesecake (the cheesecake should already be set and still in the tin).
Chill until set.