Lemon Cheesecake-Unbaked - cooking recipe

Ingredients

Base
120 g plain sweet cookie crumbs
60 g butter, melted
Filling
500 g cream cheese, softened
2 (400 g) cans sweetened condensed milk
125 ml lemon juice
1 lemon, zest of
1 packet gelatin, (2 teaspoons)
2 tablespoons boiling water
250 ml whipping cream

Preparation

Base: Combine ingredients and press into the bottom of a greased 22cm springform pan.
Filling: Beat the cheese and condensed milk in a food processor until smooth.
Add the juice and zest and process to mix.
Sprinkle the gelatine over the boiling water, and whisk with a fork to dissolve.
Pour into the processor, and mix well.
Lastly, add the whipping cream and pulse just enough to mix it through-you don't want to overbeat it.
Refrigerate for a few hours before decorating however you like-piped whipped cream, fresh fruit, passionfruit pulp, etc.