-
1
Make the crust: Crush the biscuits in the package finely and transfer to a bowl.
-
2
Add the melted butter and mix well.
-
3
Transfer the biscuit mixture to a cake mold lined with baking paper and smooth out the surface.
-
4
Chill in the fridge.
-
5
Make the baked cheesecake: Wrap the cream cheese with cling film and heat in a 500 w microwave for 30 seconds to soften.
-
6
Transfer the cream cheese to a bowl and add the sugar.
-
7
Beat with a balloon whisk until smooth.
-
8
Add the beaten eggs, heavy cream, lemon juice and shifted flour while constantly stirring.
-
9
Pour over the base.
-
10
Bake for 30 to 40 minutes in an oven pre-heated to 170C (338 F).
-
11
Bake until a skewer inserted comes out clean.
-
12
Leave to cool and chill in the fridge.
-
13
Make the no-bake cheesecake filling: soften the gelatin in 2 tablespoons of water.
-
14
Pour the cream cheese (softened in a microwave) and sugar into a bowl and mix well with a balloon whisk.
-
15
Add the yogurt (or cream) and lemon juice.
-
16
Stir well.
-
17
Heat the gelatin in a 500 watt microwave for 20 to 30 seconds to melt and add to Step 11.
-
18
Remove Step 8 from the fridge and pour the no-bake filling on top.
-
19
Chill in the fridge for 2 to 3 hours.
-
20
It will be set in 2 to 3 hours.
-
21
Remove the cake from the mold.
-
22
Slice the cake when you serve.
-
23
I served the cheesecake the next day with blueberry sauce.
-
24
I like the cheesecake one day after it's been prepared, since the flavors mellow out and settle in.
