A number of people have lately asked me for this recipe. This is for the non-baked style of cheesecake and it is divine! I have one made for me every year on my birthday.

The recipe below makes a good sized cheesecake (bigger is better!) so use a large, greaseproof paper-lined container.

Crust

• 250g packet of malt biscuits
• 125g butter (melted)

Combine and press to form crust. Chill.

Filling

• 2 x 250g Phildelphia Cream Cheese
• 1/2 cup caster sugar
• 1 tsp vanilla essence
• 1 tsp grated lemon rind
• 2 tsp gelatin
• 1 tbsp water
• 300ml cream

Soften cream cheese (Microwave defrost for 3 minutes) and beat with sugar, vanilla essence and lemon peel.

Sprinkle gelatin over water in a cup and stand cup in a pan of simmering water, stirring until gelatin dissolves. Cool slightly.

While beating cheese mix, drizzle in gelatin.

Whip cream to soft peak stage and fold in to mix.

Pour into base and place in refrigerator and leave until firm.

Optionally top with fresh or pureed fruit to your liking.