Ingredients (for the base)

150 gms digestive biscuits

60 gms butter, melted

Ingredients (for the cheesecake)

12 gms gelatin

30 ml water, at room temperature

250 gms cream cheese

110 gms castor sugar

340 gms dairy cream

1 tbsp lemon juice

Method

This is a list of ingredients.

To a freezer bag, add the digestive biscuits.

Bash the biscuits with a rolling pin, so that they crumble completely.

This is how the biscuits should look like when done.

Transfer to a bowl.

To that, add the melted butter.

Give it a good mix and set aside.

Take a mini cheesecake pan with detachable moulds.

You should be able to remove the bottom out.

Add a little biscuit mixture to each mould.

With your fingers, press the biscuit mixture to the bottom and flatten it out on the top.

Do the same for the remaining mixture and set aside.

To a bowl, add the water.

To that, add the gelatin.

Set aside so that it mixes with the water.

This is how it looks like when the gelatin has mixed with the water. Set aside.

In a separate bowl, add the cream cheese.

To that, add the sugar.

Beat it till it becomes nice and fluffy.

To that, add the cream.

Then, add the lemon juice.

Beat it once again, so that everything is mixed completely. This is how it looks like when done.

Add the gelatin to the cream cheese mixture.

And mix it in with a spatula.

Add this on top of the crushed biscuits and fill it up to the top.

Let it set in the fridge for 1 – 2 hours.

After the cheesecake has been set, gently remove it out of the moulds.

Layer it on a plate and add a raspberry and mint leaf on top.

Serve fresh.

This cheesecake will stay in the refrigerator for unto 2 days.

Check out more cake recipes here:

https://old.desidaawat.com/indian-cuisine/recipes-type/cakes/