INGREDIENTS
For the crust:
220g (2 cups) of crumbled digestive biscuits
120g (½ cup) of butter, melted

For the filling:
520g (2 cups) of soft cream cheese
160g (¾ cup) of sugar
260ml (1 cup) of cold full-fat cream
zest of 1 lemon
15g (6 sheets) of gelatin
40ml (2 tbsp) of hot water

For the topping:
260g (1 ½ cups) of fresh strawberries
60g (½ cup) of sugar
7g (4 sheets) of gelatin

METHOD
1. For the crust combine crumbled biscuits with butter and press into a round 20 cm baking pan.
2. For the filling, dissolve some pre-soaked gelatin sheets in hot water. Beat cream cheese with sugar and lemon zest, add cream, and continue whisking until stiff. Finally, add gelatin and mix well.
3. Pour the filling on top of the crust and let the cheesecake sit for 3 hours.
4. In a small pot cook chopped strawberries with sugar until soft. Blend and whisk in gelatin. Let cool down slightly then pour on top of the cream filling.
5. Let set in the fridge for 3-4 hours.