Non-bake Strawberry Yogurt Cheesecake

Ingredients:
8 digestive biscuit, crushed
4 tablespoon of butter (roughly 84g), melted
1 package of 250 gram Cream Cheese, softened
⅓ cup of plain low-fat yogurt (about 3 tablespoon)
⅓ cup sugar (about 3 tablespoon)
1 teaspoon of lemon juice
1 teaspoon of gelatin
4 tablespoon of warm water

Topping:
Strawberries (Optional)

Utensil:
flower baking tin or round cake tin with removable base(if have, else use the normal baking tin)

Method:
1) To make crust, coarsely chop digestive biscuits. Mix with butter, and finely crush biscuits with fork.

2) Line baking pan with cling wrap(if you are using non-removable base), with slightly extending over all sides. Press biscuit mixture firmly onto the base. Store it in the freezer.

3) Mix gelatin into warm water. Let is set down for 5 min, and then stir it till dissolved.

4) To make filling, put cream cheese, yogurt, sugar and lemon juice and dissolved gelatin into a large deep bowl. Beat mixture with electric mixer at low speed until well blended and smooth.

5) Take out pan of crust from the freezer. Spoon filling over crust. Use the back of the spoon to smoothen the surface of cake. Decorate using strawberries on top, line as you like.

6) Cover and refrigerate it for at least 2 hours, or until firm. I usually put it overnight as I made the cake at night.