Instructions: Grease a 20 cm springform tin.

Finely crush biscuits.

Melt butter.

Separate eggs.

Grate rind from lemons.

Crust:
Combine biscuit crumbs with melted butter and cinnamon. Press onto base and sides of prepared springform tin. Bake in a hot oven 185C/370F for 10 minutes, cool.

Filling:
Sprinkle gelatine over 1/4 cup of water and stir until dissolved.

In a small saucepan, heat milk and vanilla to almost boiling.

In a bowl, whisk egg yolks with sugar, pour in the hot milk while stiring. Cook over simmering water, stiring constantly for 3 minutes until custard thickens. Remove from heat, add gelatine and stir until thoroughly combined. Allow to cool for 5 minutes.

In a warm bowl beat cream cheese until smooth. Gradually add warm custard mixture, lemon rind and juice. Beat thoroughly.

Beat egg whites until stiff and fold into cheese mixture with whipped cream. Pour into prepared tin, chill until set.

Remove from refrigerator 30 minutes before serving.

Serves 6 to 8.

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