Blend the biscuits in a food processor until they are fine crumbs, and mix the crumbs well with the melted butter.
Add the mass to a springform pan with a diameter of approximately 20-22 cm. Smooth it out to cover the base and press well.
Blend/whip the cheese with the condensed milk into a light cream.
Heat the milk to dissolve the softened gelatine and blend it into the cheese.
Blend/whip the lemon juice into the cheese and pour over the biscuit base. Cover the springform with kitchen film and refrigerate for at least four hours.
Serve the cheesecake with mixed berries.
*Soften the gelatine in cold water for 10 minutes until it has a soft consistency.
Tip: You can add 2-3 tsp of ground cinnamon to the biscuit base and 1 deseeded vanilla pod to the cheese, or 2 tbsp of Nescafé stirred into 2 tbsp of warm milk.
