No Cheese Cheesecake

• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 4 cups, 3 tablespoons, 1-7/8 teaspoons, 1/4 pinches Plain Yogurt
• 1-1/2 package Tennis Biscuits (7.05 Oz Size)
• 3 Tablespoons Melted Butter
• 2-1/2 teaspoons Gelatin Powder
• 1 can Granadilla Puree (110 Gram)
• 1/2 cups Boiling Water

1. For the filling, mix the condensed milk and yogurt together till well mixed and set aside while you prep the crust.
2. In your food processor, grind the biscuits and then add the butter. Press the mixture down in a deep pan or ovenproof dish, about 10cm (or 4") deep.
3. Pour the filling onto the crust and bake 25 minutes at 180u0b0C (about 355u0b0F). When done, begin preparing the topping.
4. Combine the gelatine, granadilla, and water, pouring the water in slowly. The consistency should be similar to that when you make jelly.
5. Let the cake cool and then pour the gelatine mixture over the cake, just enough to cover the cake in a thin layer.
6. Place in the fridge and allow to set.

milk, ubc, butter, gelatin powder, granadilla puree, boiling water

Taken from tastykitchen.com/recipes/desserts/no-cheese-cheesecake/ (may not work)