No-Bake Cheesecake

Step 1: Turn the base of a 20 cm/8-inch springform pan upside down. Grease it very lightly with butter, place a square of parchment paper on the base, then clip the pan sides into place with the excess paper sticking out.

Tip: The paper overhang will help you slide the set cheesecake off the pan base.

Step 2: Butter and line the sides of the pan.

Step 3: Break the biscuits into rough pieces by hand and place them in a food processor. Blitz until they become fine crumbs, about 30 seconds.

Step 4: Add the butter, cinnamon, and salt. Blitz until the mixture resembles wet sand, about 10 seconds. It should hold together when pinched between your fingers.

Step 5: Pour the crumbs into the prepared pan. Use a spatula to spread them roughly over the base and up the sides. Flatten and press the base and sides with something that has a flat base and vertical edges, such as a measuring cup. Aim for the crust wall to sit about 9 mm (0.35 inch) below the top of the rim. Refrigerate the crust until needed.

Step 6: Pour the water into a small bowl and sprinkle the gelatin across the surface rather than dumping it in one place. Whisk until dissolved, then set aside for 3 minutes or until it firms up like rubber.

Step 7: Microwave the gelatin for 15 seconds on high, or until melted. Do not let it boil. Cool for 5 minutes while you make the filling, and make sure it is still liquid when you use it.

Step 8: Put the cream in a bowl and whip with an electric beater on high for 2 minutes, until firm peaks form.

Step 9: Put the cream cheese and sugar in a separate large bowl. Using the same beater without cleaning it, beat on high for 1 minute, just until soft and smooth. Add the vanilla, lemon, and melted gelatin, then beat on high for 10 seconds to mix them through. Do not beat excessively.

Step 10: Add about one-quarter of the whipped cream to the cream cheese mixture. Gently fold it through with a rubber spatula or large spoon. Then fold in the rest of the cream.

Tip: Fold gently so you do not knock the air out of the whipped cream.

Step 11: Pour the filling into the crust and smooth the surface. Refrigerate for at least 6 hours, or until set.

Step 12: Remove the sides of the pan. Use the overhanging paper to slide the cheesecake off the pan base onto a serving platter, then slide the cheesecake off the paper.

Step 13: Decorate the top with whipped cream and strawberries if desired, or serve with a dollop of whipped cream on the plate. Cut into slices and serve.