About this recipe:This recipe was passed down to me from my great-nana. It's really easy to make with no cooking required and is great for a dinner party or a fancy family dessert. Serve with cream, ice cream, or just itself. Please let me know what you think or if there are any improvements I can make as this is my first recipe. Enjoy!
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Method Prep:20min › Extra time:2hr chilling › Ready in:2hr20min
Place the biscuits into a sealable freezer bag and crush to crumbs using a rolling pin to help you. Grease a loose-bottomed tart tin.
Transfer the biscuit crumbs to a bowl then pour in the melted butter and mix well to coat. Spoon into the base of the prepared tin and pat it down with the back of a spoon to compact.
Beat the cream cheese until it is soft and gradually beat in the condensed milk and lemon juice. Add the gelatine if you want a firmer mixture, follow the instructions on the sachet to add it to the mixture. Then, add the filling to the tin.
Put it in the fridge for however long you want, depending on how firm you want the cheesecake. I put it in the fridge for 2 hours. Serve and eat!
I don't normally eat cheese cake , but I made his today because my husband kept saying he'd like one , and omg , it was so good , and soooo easy to make , I've never made a cheese cake in my life , will make it again now - 11 Apr 2016