Lemon cheesecake

• Ingredients
  2 oz- margarine
  4 oz - digestive biscuits
  powdered sweetener - if wanted
  

• Filling
  12 oz - 'Philadelphia' cream cheese
  powdered sweetener
  juice of 2 large or 3 small lemons ( 6 Tablespoons )
  1 - grated lemon zest
  2 Tablespoons -of cold water
  1/2 oz - gelatine
  1/4 pint double cream
  
  
• Melt the margarine in a saucepan.

• Remove from the heat and add the crushed biscuits and a little powdered sweetener if wanted.

• Mix well and turn into a 7 inch flan tin or dish 1 and 1/2 inches deep. Press the mixture flrmly around the sides and base, then chill for half an hour.

• Beat the cheese, lemon juice and zest in a bowl until smooth - add sweetener to taste.

• Put the water into a small saucepan, sprinkle on the gelatine and leave until it turns spongy.

• Place over a low heat, stirring all the time until the gelatine has dissolved.

• Strain the gelatine into the cheese mixture, stirring continuously.

• Whip the double cream until it is just stiff and fold this into the cheese mixture.

• Turn it all into the crumb lined tin and chill in the refrigerator for at least 2 hours.