Amira's Lemon Cheesecake

This cheesecake is so lemony, smooth and light. Enjoy with a cuppa on a warm summer day.

Base
2 cups crushed biscuits (Marie or Milk Coffee)
125g unsalted butter, melted

Filling
2 x 250g cream cheese (philly)
395g can condensed milk
Zest of 2 Lemons
Juice of 3 lemons
1 cup cream, whipped
3 teas gelatin
¼ cup boiling water

Topping
150ml – 200ml cream, whipped
Any fruit of your choice, eg strawberries, kiwi, banana, peaches.
¼ x can Passionfruit pulp

Melt butter, crush biscuits finely in food processor. Mix butter with crushed biscuits. Line 21.5 cm springform pan with baking paper. Spray sides with oil spray. Press biscuit mixture evenly on the base of pan, pressing to evenly coat the bottom of pan. Place pan in freezer while you prepare the filling.
In food processor, whiz the cream cheese until soft (you might like to soften it first for 20 secs in microwave), add the condensed milk, whiz that together, add the lemon zest, then lemon juice, whiz that together. Whip the cream until soft peaks form, add the cream to the cream cheese mixture, whiz together. Pour boiling water over gelatin and stir with fork to dissolve. Pour the gelatin mixture into the cream cheese and whiz again until smooth.
Remove biscuit base from freezer and pour cream cheese mixture into base. Place in fridge overnight until set.
When cheesecake has set, carefully remove from springform pan and baking paper. Place on serving plate. Spread over cream and decorate with fruit as you desire and drizzle passionfruit pulp over the fruit.