Lemon Cheesecake-unbaked

Base: Combine ingredients and press into the bottom of a greased 22cm springform pan.

Filling: Beat the cheese and condensed milk in a food processor until smooth.

Add the juice and zest and process to mix.

Sprinkle the gelatine over the boiling water, and whisk with a fork to dissolve.

Pour into the processor, and mix well.

Lastly, add the whipping cream and pulse just enough to mix it through-you don't want to overbeat it.

Refrigerate for a few hours before decorating however you like-piped whipped cream, fresh fruit, passionfruit pulp, etc.