A no-bake cold cheesecake where cream cheese and lemon cream sit atop a biscuit base. With its refreshing lemon aroma and velvety texture, it's an elegant dessert fitting for guest tables.
Mix the biscuit crumbs with melted butter and press firmly into the base of a springform pan using the back of a spoon. Chill in the fridge until firm.
Whip the cream cheese with powdered sugar until smooth, then add the lemon juice and zest. In a separate bowl, whip the cream until fluffy and fold into the mixture. Melt the gelatin according to the instructions and stir in while still warm.
Pour the cream mixture over the biscuit base and smooth the surface. Let rest in the fridge for at least six hours, ideally overnight. Once set, remove from the pan, slice and serve.
Important: Contains dairy and gluten. For the cream to set, melt the gelatin as directed and use it warm — boiling liquid ruins gelatin's setting power. Chill the cheesecake in the fridge for at least six hours, preferably overnight, before slicing.
Pressing the biscuit base down firmly with the back of a spoon keeps it from crumbling when sliced. Using the cream cheese at room temperature gives a smooth, lump-free filling.
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