Simple Cheesecake

Cheesecake

Crust
250g butternut snaps biscuits
125g unsalted butter, melted
2 tsp finely grated lemon zest

Filling
2 tsp powdered gelatine
250g cream cheese, softened
110g caster sugar
1 tbs lemon juice
300ml thickened cream

Grease an 11cmx34cm tart pan with removable base
Process biscuits in a food processor until the mixture resemble fine breadcrumbs. Add butter and lemon zest, process to combine. Press mixture firmly into pan. Refrigerate until needed.

Dissolve gelatine in 2 tbls of warm water, cool.
Beat cream cheese sugar and lemon juice until smooth. Beat in cream and then gelatine. Pour into shell, and refrigerate overnight to firm.
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Top to taste