Gluten Free No Bake Lemon Cheesecake

• 1/2 pounds, 7/8 ounces, weight Gluten Free Graham (or Similar) Crackers
• 2-2/3 ounces, weight Butter
• 3/4 pounds, 3-7/8 ounces, weight Philadelphia Cream Cheese
• 3-5/8 ounces, weight Castor Sugar
• 1 cup, 2-2/3 teaspoons, 7/8 pinches Whipping Cream
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Lemon, Rind

1. Break the gluten free crackers into a food processor and pulse until fine crumbs are formed. Add butter and pulse a few times until the butter is combined with the crackers. You should be able to press a little of the mixture against the side of the food processor (make sure you've switched it off first!).
2. Line the bottom of a 20 cm springform pan with baking paper. Pour crumbs into the pan and press into the base and up the sides with your fingers. Cover and refrigerate for 30 minutes.
3. In a stand or hand mixer, whip the cream until thick (as you'd serve with cake). Add cream cheese and sugar and beat until combined. Add lemon rind and juice and beat for a minute or two.
4. Pour cream cheese into the base, cover and refrigerate overnight, or for at least 6 hours.
5. Cut into wedges and serve immediately with raspberry coulis (and a smile).

weight, butter, ube, whipping cream, lemon juice, lemon

Taken from tastykitchen.com/recipes/desserts/gluten-free-no-bake-lemon-cheesecake/ (may not work)