Yield: one 17.5cm loose-based square tin
Ingredients:
Base:
110 gm Digestive Biscuits (I put 9 pcs = 133.33g)
90 gm Butter, melted
30 gm Castor Sugar
Filling:
250 gm Philadelphia Cheese Block
50 gm Caster Sugar
1 tsp Vanilla Extract
1 no Lemon Juice
1 no Lemon Rind
2 tbsp Gelatine Powder
5 tbsp Water
200 ml Whipping Cream
For Garnish
Cocoa Powder
Method:
Base:
1) Preheat the oven at 160 160 celsius.
1) Put the digestive biscuits in a sealed plastic bag.
2) Crush to crumbs with a rolling pin.
3) Transfer the crumbs to a bowl.
4) Pour over the melted butter & castor sugar.
5) Combine well.
6) Place them into the tin and press firmly with the bottom of a cup to create an even layer.
7) You might need a spoon or spatula to help when pressing for the 4 corners of the tin.
8) Bake in oven for 5 to 10 minutes at 160 celsius.
9) Cool down and place in refrigerator while you prepare filling.
Filling:
1) Melt gelatine powder with water in a sauce pan. Set aside.
2) In a large mixing bowl, beat the cream cheese, sugar, lemon juice and vanilla extract with an electric mixer until smooth then add in melted gelatine and well combine.
3) Use another mixing bowl, beat the whipping cream until fluffy and smooth.
4) Stir into the cream cheese mixture and combine well.
5) Spoon the mixture onto the biscuit base.
6) Use a spatula to level the surface.
7) You might like to smooth the top of the cheesecake with the back of a spoon damped with water.
8) Chill in freezer for at least 5 hours, or until completely set.
9) Transfer it into fridge for about 2 hours before serving.
10) Slice into pieces and garnish with cocoa powder or fresh mango slices, or any fruits in season.
Notes：
You can use either unsalted or regular butter.
To get a very smooth surface of your cheesecake, try to use a damped spoon for the final touch, as the cream cheese mixture tends to stick to the spatula.
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