Lemon Cheesecake (no-bake)

cooking time: 30mins
serving: 8

INGREDIENTS

250g plain sweet biscuits
125g butter, melted
250g cream cheese, softened
395g can condensed milk
2 tsp finely grated lemon rind
1/3 cup (80ml) lemon juice
1 tsp gelatine
1 tbsp water

Glaze: 2 eggs
3/4 Cup sugar 1
tsp. grated orange rind
1 tsp. grated lemon rind
1/4 Cup lemon juice
2 Tbs. orange juice
2 Tbs. butter


METHOD

1. Crush biscuits into fine crumbs and combine with butter. Press biscuit mixture over base and side of 20cm springform tin. Refrigerate for 30mins or until firm.

2. Meanwhile, beat cream cheese with electric mixer until smooth. beat in condensed milk, rind and juice; beat until smooth.

3. Sprinkle gelatine over the water in a small heatproof jug; stang jug in small sauce pan of simmering water until gelatine dissolves; cool for 5mins

4. stir gelatine mixture into lemon mixture. Pour mixture into crust and refrigerate for 3hrs.

Glaze:
whisk eggs in a small saucepan until foamy. Combine with sugar, rind, juices & butter in saucepan. Cook over low heat, stirring constantly until smooth & thickened. Cool. Pour over cheesecake and chill.