No bake lemon cheesecake

(19 Feb 2017 recipe)
Makes 1 big cheesecake

200g digestive biscuits

80g butter

500g cream cheese block

100g icing sugar

1 tsp vanilla extract

Juice of slightly less than 1 lemon (taste and add more)

400ml thickened cream

~1 tbsp gelatin

water

1.     Crush biscuits. Add in melted butter and prepare cake base.

2.     Beat cream cheese, sugar, lemon juice and vanilla extract with electric mixer until smooth.

3.     Sprinkle gelatin evenly over the water and let it sit for 2 mins. Subsequently, bring to boil while ensuring, ensure gelatin is fully dissolved.

4.     Transfer gelatin mixture into cream cheese mixture. Mix well with whisk.

5.     In another bowl, beat cream until almost thick, fluffy and smooth. Whisk thickened cream into cream cheese mixture. Don’t add all if too watery

6.     Spoon the mixture onto the biscuit base. **STORE IN FREEZER.

Modified from: christinerecipes

(1 Jan 2018 recipe)
Makes 1 big + 1 small cheesecake

400g digestive biscuits
160g butter
750g cream cheese block
150g icing sugar
1.5 tsp vanilla extract
Juice of 1 lemon (taste and added slightly more)
400ml yogurt
200ml thickened cream

~1 tbsp gelatin (need to add more ~1.5 tbsp)
water

**STORE IN FRIDGE.