This fresh lemon cheesecake is the perfect dessert for your summer house parties!
1. Crush the digestive biscuits, add melted butter and press the mixture on the bottom of a cheesecake mold.
2. Refrigerate for 10 min.
3. While the base is chilling, prepare the cheesecake mixture by whipping the cream cheese and condensed milk.
4. Heat the soaked gelatin in a double boiler till the gelatin melts. Add this to the cream cheese mixture.
5. Add the gondharaj lebu juice and zest.
6.Pour it on the prepared cheesecake mold with the biscuit bottom.
7.Refrigerate for 2 hours.
8. Slice and serve.