A no-bake Lemon Cheesecake using an easy homemade cream cheese

It is a plain cheesecake with hints of lemon in the form of lemon zest and rind. This requires no baking. Only the base needs baking. It is refrigerated for firmness.

What you need for this are: For a 9" Cake
For the base


Biscuit Crumbs-1 and 1/2 C
Toasted Walnuts (Crumbled)- 1/2 C
Butter-3 T

Melt the butter and add in the biscuit and walnut crumbs. This results in a coarse mixture. Line a tin with this mixture and press it to make it smooth. Bake this in a preheated oven (150 degree C) for 10 minutes. Allow it to cool.

For the cheese filling


Fresh Cream- 3 C
Grated Paneer / Indian Cottage Cheese- 3 C
Gelatine-30 g
Lime Juice-3T
Lemon rind-1 T
Cold Water- 1 C
Eggs-2
Confectioners Sugar-2 C

Whizz the cream and paneer. Beat the egg yolks with half the amount of sugar to a creamy consistency. Add in the cream, paneer, lime juice and the zest. Stir in the melted gelatine.  In another bowl  beat the egg whites with the remaining sugar until peaks form. Fold this slowly into the creamy mixture. Pour this over the biscuit base. Cover and refrigerate until it sets firm. This one firmed in two hours.

Topping.
Left to one's choice. Mine was a sprinkling of chocolate shavings followed by a layer of strawberry syrup glaze.