Vanilla Cheesecake

INGREDIENTS

100g melted butter
1 packet Tennis biscuits

1 tub cream cheese
1 tin condensed milk
2 tablespoon lemon juice
1 teaspoon vanilla essence
3 teaspoon gelatine powder
1 cup hot water
250 ml whipped fresh cream

Seasonal fruit to decorate

METHOD

Place biscuits and butter in a food processor & blend until fine. Spoon into a large 20cm greased springform tin or into small individual cheesecake moulds, press down and refridgerate for 20 minutes. Beat cream cheese, condensed milk, lemon juice and vanilla until smooth. Mix gelatine in water until dissolved, cool slightly and add to cream cheese mixture. Fold in the whipped cream and pour mixture onto biscuit base. Leave in fridge preferably overnight to set. Decorate with whipped cream and fruit as desired.

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