The Best No-Bake Lemon Cheesecake

Place the biscuits into a food processor and pulse until fine crumbs form. Pour in the melted butter, then pulse again until the crumbs are well coated.

Tip into a 20 or 23cm lined spring form pan. Using the bottom of a glass, press the crumbs into the sides and bottom of the pan, creating an even and firm crust. Pop into the freezer.

Place the softened cream cheese into a mixer bowl with a flat beater attached. Beat the cheese for 6 to 8 minutes, scrape down the sides regularly.

Add the zest of 2 large lemons, the sour cream, 1 cup of cooled lemon curd, condensed milk, and vanilla extract and again until creamy and smooth.

Combine the gelatine with a few tablespoons of water in a small teacup. Heat in the microwave for 20 to 30 seconds, until the dissolved. With the mixer running on low, pour in the gelatine and mix for 1 minute.

Pour batter over the crust and refrigerate for at least 12 hours or freeze if in a pinch.

Pour the chilled heavy cream into a large mixing bowl. Add in the icing sugar, vanilla extract, and salt.

Whisk the cream for 4 to 6 minutes, until stiff peaks form. Place into a piping bag tipped with a star tip. Keep chilled until ready to use.

When cake is set, run a butter knife along the top edges to release the cake from the pan. Release the springform and gently lift. Spread the remaining lemon curd on top of the cake. Pipe dollops of whipped cream along the edges, then garnish with lemon slices if desired. Add more whipped cream on the side with each slice! Keep the cheesecake chilled until ready to serve.