Creamy Cheesecake

Method

• Step 1
  Grease with spray oil or melted butter the base and sides of a springform pan, then line with baking paper.
• Step 2
  To make the base, process the biscuits in a food processor until they resemble fine crumbs.
• Step 3
  Combine biscuit crumbs and melted butter.
• Step 4
  Press the biscuit mixture into the base of the prepared tin and refrigerate for at least 30 minutes.
• Step 5
  Meanwhile, place the egg yolks, sugar, lemon zest, salt and milk in a saucepan and whisk together well.

  

• Step 6
  Place over low heat and stir with a wooden spoon for 10-15 minutes until the mixture coats the back of the spoon. Do not overheat or rapidly boil the mixture or it may curdle.
• Step 7
  Soften the gelatine in 1/4 cup of boiling water and mix until smooth. If it contains some lumps, pass it through a strainer. Cool slightly.
• Step 8
  Remove custard mixture from heat and add the gelatine syrup, mixing well to incorporate it.
• Step 9
  Add the cream cheese in small batches with a whisk until smooth.
• Step 10
  Gently add the whipped cream, a little at a time, whisking until the mixture is light and smooth.
• Step 11
  Pour into the prepared tin and refrigerate for at least 3 hours.
• Step 12
  Remove from the cake tin before serving.