# Cheescake

![Cheescake](https://1131330301-files.gitbook.io/~/files/v0/b/gitbook-legacy-files/o/assets%2F-M4WJLHvO4CBVzivzFfc%2F-M4WJMwx3Nnh2JFj4XDk%2F-M4WJP_2vddU41RGs2CD%2Fcheesecake.jpg?generation=1586475719321395\&alt=media)

## Ingredients

* 250g Arnott's Nice Biscuits&#x20;
* 125g Unsalted Butter, Melted
* 1/4 Cup Boiling Water
* 3 tsp. Gelatine Powder
* 2x 250g  Cream Cheese
* 2/3 Cup Caster Sugar
* 500ml Thickened Cream
* 2 Egg Whites

### Lemon Curd

* 100g Unsalted Butter&#x20;
* 1 1/2 Cup, Caster Sugar
* 1 tsp. Finely grated Lemon Rind
* 1/3 Cup, Lemon Juice
* 2 eggs, lightly beaten

## Cooking instruction

1. Process Biscuits in blender until finely crushed.&#x20;
2. Add butter until well combined. Press mixture into base of cake tin. Refrigerate for about  30 minutes or until hard.&#x20;
3. Put 1/4 C of  boiling water in mug. Sprinkle 3 TSP of Gelatine powder and stir until sugar dissolves. Rest for about 2-3 minutes.
4. Beat Cream Cheese and Sugar in bowl until well combined.  Add lemon juice (optional)
5. Beat cream in separate bowl.
6. Beat egg whites.&#x20;
7. Fold Gelatine, egg whites and cream into mixture.&#x20;
8.  Spoon half mixture into bowl. Add  lemon curd and stir to create ripple effect. Repeat for rest of mixture. Refrigerate overnight or 2-3 hrs. serve with cream , chocolate and lemon curd on top.  &#x20;

    **Lemon Curd**
9. Add butter, sugar, lemon juice and rind in heatproof bowl over simmering water. &#x20;
10. Stir until sugar dissolves. Wisk in egg whites.&#x20;
11. Cook until mixture thickens. 8-10 minutes.&#x20;
