INGREDIENTS

1¼ cups sweet biscuit crumbs
80g butter, melted
3 tsp powdered gelatine
60mL (¼ cup) boiling water
500g cream cheese, softened
400g can sweetened condensed milk
⅓ cup lemon juice
a handful of Lucky Toasted Crushed Peanuts to serve
a handful of Lucky Slivered Almonds to serve

DIRECTIONS

1. Preheat fan-forced the oven to 160°C. Line the base of a 20cm spring-form pan with baking paper and grease the sides with a little oil.
2. Mix biscuit crumbs and butter together in a bowl and, using fingertips, press firmly into the base of a 20cm spring-form pan. Refrigerate for 30 minutes.
3. Dissolve gelatine in the boiling water.
4. Beat cream cheese until smooth. Add the condensed milk, gelatine liquid and lemon juice and combine well.
5. Pour and scrape mixture into prepared base and refrigerate for at least 4 hours, but preferably overnight.
6. Run a knife around the edge to loosen the cheesecake before releasing the spring. Serve scattered with Lucky Toasted Crushed Peanuts and Lucky Slivered Almonds.

This can be a little messy to serve, so try dipping your knife into a glass filled with very hot water, wipe it dry, and then cut through. Repeat for each slice.