I received a recipe for a delicious looking baked cheesecake the other day and it inspired me to make the much easier and equally delicious (in my mind) unbaked lemon cheesecake.
A reliable recipe that works every time:
250g digestive biscuits, finely crushed
70g melted butter
zest of one lemon
1tsp lemon juice
250g cream cheese, at room temperature
250g sour cream
2 tbs lemon juice
1/2 cup sugar
2 tsp gelatine, dissolved in 2 tbs warm water
Mix all base ingredients together and line the base and sides of a 20cm springform tin, using the base of a tumbler to press the mixture down. Put in the fridge to set while you prepare the filling.
For the filling, cream the cheese and add in sour cream to mix. Add in lemon juice, sugar and mix well. Add the gelatine. Fill the base and chill for a few hours until set.