Lemon-Berry Cheescake

Ingredients

Base:

• 1 pkt (250g) plain biscuits - e.g. Nice
  
• 1/3 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 1 cup cream
• 3/4 cup caster sugar
• 1/4 cup lemon juice
• 2 teaspoons lemon rind (optional)
• 2 cups mixed berries (if frozen, thaw first)
  
• 3 teaspoons dissolved in 1/4 cup boiling water
  

Method:

1. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
2. Beat the Philly and caster sugar until smooth. Beat in the gelatine mixture until just combines. Add cream and lemon juice and beat until fully mixed.
   
3. Gently fold through lemon rind and half the berries
   
4. Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.
5. Top with remaining berries.