Make the crust: Crush the biscuits in the package finely and transfer to a bowl. Add the melted butter and mix well.
Transfer the biscuit mixture to a cake mold lined with baking paper and smooth out the surface. Chill in the fridge.
Make the baked cheesecake: Wrap the cream cheese with cling film and heat in a 500 w microwave for 30 seconds to soften.
Transfer the cream cheese to a bowl and add the sugar. Beat with a balloon whisk until smooth.
Add the beaten eggs, heavy cream, lemon juice and shifted flour while constantly stirring.
Pour over the base.
Bake for 30 to 40 minutes in an oven pre-heated to 170°C.
Bake until a skewer inserted comes out clean. Leave to cool and chill in the fridge.
Make the no-bake cheesecake filling: soften the gelatin in 2 tablespoons of water.
Pour the cream cheese (softened in a microwave) and sugar into a bowl and mix well with a balloon whisk.
Add the yogurt (or cream) and lemon juice. Stir well.
Heat the gelatin in a 500 watt microwave for 20 to 30 seconds to melt and add to Step 11.
Remove Step 8 from the fridge and pour the no-bake filling on top. Chill in the fridge for 2 to 3 hours.
It will be set in 2 to 3 hours.
Remove the cake from the mold.
Slice the cake when you serve.
I served the cheesecake the next day with blueberry sauce. I like the cheesecake one day after it's been prepared, since the flavors mellow out and settle in.
Story Behind this Recipe
I like both no-bake and baked cheesecake so I put together two ways in one cake.
It is easy because you can make this just by mixing the ingredients but it takes a long time. Cooling the baked cheesecake takes a long time especially in summer. I use air conditioner or ice. If you want to create a richer taste use heavy cream instead of yogurt.