Try Julio Castellano's delicious no-bake cheesecake recipe today.
Crush biscuits in a food processor along with the melted butter and cinnamon. Use the pulse setting to do this until you have a nice consistency.
Grease a small 6cm deep, 22cm wide round spring form pan with some extra butter. Get the biscuit mixture and press it in carefully firmly making sure there are no holes or weak sides. Place into the fridge for around 10min to firm up.
Melt the gelatin in hot water and whisk a little to make sure there are no lumps.
Place gelatin mix, cream cheese, condensed milk, caster sugar, lemon zest, vanilla essence into a large mixing bowl and blend until it is a smooth consistency without lumps.
Take the tin with biscuit base out of fridge and fill with the cheese mixture. Make sure it is even and smooth then decorate the top with some fresh berries. Place back into fridge for at least 4 hours.
Slice, serve and enjoy!
Nutritional analysis per serving (7 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Julio Castellano 2017
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