Lemon Cheesecake-Unbaked

• Base
• 120 g plain sweet cookie crumbs
• 60 g butter, melted
• Filling
• 500 g cream cheese, softened
• 2 (400 g) cans sweetened condensed milk
• 125 ml lemon juice
• 1 lemon, zest of
• 1 packet gelatin, (2 teaspoons)
• 2 tablespoons boiling water
• 250 ml whipping cream

1. Base: Combine ingredients and press into the bottom of a greased 22cm springform pan.
2. Filling: Beat the cheese and condensed milk in a food processor until smooth.
3. Add the juice and zest and process to mix.
4. Sprinkle the gelatine over the boiling water, and whisk with a fork to dissolve.
5. Pour into the processor, and mix well.
6. Lastly, add the whipping cream and pulse just enough to mix it through-you don't want to overbeat it.
7. Refrigerate for a few hours before decorating however you like-piped whipped cream, fresh fruit, passionfruit pulp, etc.

base, cookie crumbs, butter, filling, cream cheese, condensed milk, lemon juice, lemon, gelatin, boiling water, whipping cream

Taken from www.food.com/recipe/lemon-cheesecake-unbaked-35872 (may not work)