Soften the gelatine in cold water for approximately 10 minutes.
Meanwhile, blend the biscuits in a food processor until a fine crumb. Add the melted butter and pulse to combine.
Add the biscuit mixture to the base of springform pan with a diameter of approximately 20-22 cm. Smooth it out to completely cover the base and press down well.
Clean out the food processor bowl and then blend the cream cheese and condensed milk together until well combined.
In a separate small bowl add the pre-softened gelatine to the warm milk. Stir to combine. Add the gelatine mixture into the food processor and blend well to combine. Add the lemon juice and once again, blend to combine.
Pour the cream cheese mixture over the biscuit base. Cover the cake tin with plastic wrap and refrigerate for at least four hours. Serve the cheesecake with mixed berries of your choice – whatever is in season!
TIP: You can add 2-3 tsp of ground cinnamon to the biscuit base and 1 deseeded vanilla pod to the cheese for an extra flavour boost!
TIP: If you don't have a food processor, not a problem. Bash the biscuits to a fine crumb with a rolling pin - just add the biscuits to a zip lock bag. The cream cheese mixture can be made in a blender, electric mixer, or even with a bowl and whisk.
