Lemon Cheese Cake - unbaked

I've been making this Lemon Cheese Cake for last twenty six years, it's the ONLY dessert my husband loves. 
It's so easy to please him!

For the crust:
Melted butter 100g

Digestive Biscuits 250g

1 tbs brown sugar

Crush the  biscuits till it becomes a fine crust. Put it in a bowl and add the sugar. Mix well and add the butter. 
Press crumbs firmly into a 7in spring foam tin. Put pan in a zip log bag and refrigerate for at least 2 hours or more.

For the filling:

250g Cream cheese - soften

zest of 1 lemon

juice of 1 lemon (I usually use 1 1/2 lemon.)

300g condense milk - or according to your level of  sweetness

1/4 cup hot water

1 tbs gelatin.

• Beat the cream cheese till its creamy.
• Now add the milk and beat till thicken. Add the lemon zest.
• Put the gelatin in hot boiling water. Stirring until the gelatin has dissolved.
• Squeeze lemon. Add juice to the gelatin mixture.  Mix well and pour into the mixture. Stir mixture and pour into the chilled base. Put pan in a zip log bag and refrigerate for about 8 hours or overnight. 

Remove pie from the fridge and slice some lemon as garnish before serving.
Enjoy...jue