Mandarin Without Mandarin

1.In a food processor, crush the digestive biscuits until they become fine crumbs.

2.In a mixing bowl, combine the crushed biscuits, melted butter, and granulated sugar. Mix well until the ingredients are fully incorporated.

3.Press the biscuit mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to ensure the crust is evenly distributed and firmly packed.

4.Place the crust in the refrigerator to chill while preparing the filling.

Filling In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.

6.In a large mixing bowl, beat the cream cheese until smooth and creamy.

7.Add the condensed milk, whipping cream, vanilla extract, and lemon zest to the cream cheese. Mix well until all ingredients are fully combined.

8.Microwave the bloomed gelatin for 10-15 seconds until it becomes a liquid. Pour the gelatin into the cream cheese mixture and mix until well incorporated.

9.Remove the crust from the refrigerator and pour the filling over the crust.

10.Smooth the top of the filling with a spatula or the back of a spoon.

11.Cover the pan with plastic wrap and refrigerate for at least 4 hours or until the filling is set.

12.Once the filling is set, remove the plastic wrap and carefully remove the springform pan.

Decoration Pipe whipped cream on top of the cheesecake and garnish with mint leaves and fresh berries, if desired.

14.Slice and serve chilled. Enjoy!