1 cup tea biscuit or 100 g, crumbled(I use marigold biscuit)
1 tablespoon butter, melted
1 tablespoon water, warm
400 g low fat cream cheese
1 tin Fat Free sweetened condensed milk or 405 g
1 teaspoon vanilla essence
2 tablespoons gelatine powder
4 tablespoons water, hot
1 tablespoon lemon juice
Combine biscuit crumbs, butter and warm water. Rub the ingredients using fingertips. Press the biscuit mixture over the base of loose bottom cake pan .
Beat cream cheese,Condensed Milk and vanilla in an electrical beater until mixture becomes smooth. Add the lemon juice to the cheese mixture and mix in low speed to combine all.
Sprinkle gelatin over hot water and mix well to dissolve and then add it to the cream cheese mixture with constant stirring.
Pour cheese mixture into prepared base. Place in the fridge for 3 hours or until cheese mixture becomes firm.