Chilled Cheese Cake

200g digestive biscuits, crushed
110g melted butter

Cheese filling
3 tbsp gelatin powder
200ml hot water
1 tsp grated orange rind
1 tsp grated lemon rind
50ml lemon juice
200g cream cheese
145g castor sugar
270ml evaporated milk, well chilled

Line the base of a 20cm round spring-form pan with nonstick baking paper.
Break biscuits into a food processsor and whizz until crumbly in texture.
Add melted butter and mix until well combined.
Press the biscuit mixture firmly onto the base of preapared pan and chill while preparing the filling.
Dissolve gelatin in hot water. Leave aside to cool, then add orange and lemon rind followed by lemon juice.
Beat the cream cheese until creamy and add sugar. Continue to beat until light and creamy.
Whisk chilled evaporated milk until thick and doubled in bulk. Fold into the creamed cheese mixture together with the cooled gelatin mixture.
Turn the cheese mixture onto the prepared biscuit base and smoothen out the surface with a spatula. Chill the cake until firm.