Creamy Lemon Cheesecake

• Base
• 1 1/4 cups sweet biscuit crumbs
• 80g butter, melted
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 1 cup cream
• 1/4 cup fresh lemon juice
• 2 teaspoons grated lemon rind (optional)

1. Combine biscuit crumbs and butter and press into the base of a 20cm/8" springform pan; chill.
2. Beat Philly* and sugar using an electric mixer until smooth.
3. Beat in gelatine mixture until just combined.
4. Add cream, lemon juice and rind and continue beating until smooth.
5. Pour mixture into prepared base and refrigerate 3 hours or overnight.

base, sweet biscuit crumbs, butter, filling, caster sugar, gelatine, cream, lemon juice, lemon rind

Taken from www.kraftrecipes.com/recipes/creamy-lemon-cheesecake-102917.aspx (may not work)