Line a 28x18cm slice tin with baking paper, making sure you leave paper hanging over the sides to help you remove the Lemon Cheesecake Slice once it has set.

Crush the plain biscuits until they resemble fine crumbs either using a food processor or placing them into a zip lock bag and crushing with a rolling pin.

Place the crushed biscuits and the melted butter into a large bowl and stir until they are well combined. Transfer the mixture to your prepared tin and press down with the back of a spoon to flatten. Place the slice tray into the fridge until required.

Place the softened cream cheese into the bowl of an electric mixer and beat on a medium speed for approximately 4 minutes, or until smooth. The time it takes to beat the cream cheese will depend on it’s temperature.

Dissolve the gelatine into the boiling water and add the mixture along with the condensed milk to the bowl with the cream cheese, and mix on a medium to high speed for 3 minutes or until the cheesecake mixture is smooth and creamy.

Add the lemon juice and the lemon rind and mix on a medium speed for a further 1 minute to combine.

Transfer the cheesecake mixture to the slice tin and gently smooth the surface. Place the Lemon Cheesecake Slice into the fridge for a minimum of six hours (preferably overnight) to set before cutting into pieces to serve.