No Bake Lemon Cheese Cake - cooking recipe

Ingredients

250 g biscuits
125 g butter (melted)
250 g cream cheese (I use Philadelphia at room temperature)
400 g condensed milk
2 teaspoons lemon rind (grated) (optional)
80 ml lemon juice (1/3 cup)
1 teaspoon gelatin (powder)
1 tablespoon water
1/2 teaspoon nutmeg (grated) (optional)

Preparation

Line a 25cm (10 inch) deep pie plate with alfoil overlapping around the edges.
Crush biscuits into fine crumbs (a food processor is great for this).
Mix in melted butter and combine well.
Reserve 2 tablespoons of crumbs for decoration if wanted (or if not using nutmeg).
Press rest or all of crumbs into pie plate, pressing down firmly. Refrigerate for 30 minutes to help set.
Into a mixing bowl put in cream cheese, condensed milk, lemon juice and lemon rind if using and mix thoroughly until well blended (about 5 minutes).
Mix water and gelatine until gelatine is dissolved and add to cream cheese mixture.
Pour into prepared chilled shell.
Decorate with reserved crumbs or nutmeg.
Chill for 4 hours to fully set.
VARIATION -.
For a chocolate version omit lemon juice and rind and add 125 grams of melted chocolate to cheese mix and use plain chocolate biscuits for base and decorate with grated chocolate or curls.
To remove from pie plate lift out by edges of alfoil and transfer to serving plate.