Meiling's Awesome Cheesecake Recipe

So here it is, Meiling's awesome "no-bake" cheesecake recipe. Turns out perfect every single time.

Crust

Crushed digestive biscuits, 150g

Unsalted butter, 50g

Honey, 1 tablespoon

Melt butter in a pan and add the crushed biscuits and honey. Mix while hot. Press hard onto a 7" or 8" springform pan or detachable cake round placed on base., ensure that base is compacted. Chill in refrigerator for at least 1 hour.

Cheese Filling
Gelatine, 15 g. "bloom" in 75g of cold water for 20 min.

Lime Juice (Peel Fresh or other brand), 120g. N.B. You can use other types of fruit juice, e.g. pink guava, orange juice. Or even better, use freshly squeezed orange juice, as I did.

Cream cheese, preferably Philadelphia brand, 1 pack of 250g (leave at room temp for at least 1 hour to soften)

Castor sugar, 80g

Egg yolk, 2 (very clean, no egg white)

Whipping cream, 300g.

Steps

Boil "bloomed" gelatine mixture together with gelatine, juice, cream cheese and sugar. Stir and mix well until cheese has fully melted and there are no lumps. Use a little of the hot mixture to stir into the egg yolks, then pour back the hot egg yolk into the pot, stirring well (if you don't do this and add the egg yolks directly into the pot, you will end up with scrambled eggs). Cool the mixture while carrying out the next step.

Whip the cream until it forms soft peaks (caution: DO NOT overwhip cream). Pour the cooled cheese mixture into the fresh whipped cream and mix well. Pour the cheese filling onto the prepared chilled crust, and chill for at least 2 hours or preferably overnight.

Slice and serve. Eat and enjoy.