1. ABBREVIATED RECIPE:

2. Blitz crumb ingredients. Press into a 20cm/8" inverted base lined springform. Bloom gelatine in the water, then re-melt. Heat the vegetable oil. In a separate bowl, whip cream cheese with sugar, then add vanilla, lemon, salt, and gelatine. Fold in 1/4 of the cream, then the remaining cream. Fill the crust and refrigerate for 6 hours.

3. Inverted cake pan:

4. Invert & line - Turn the base of a 20cm/8" springform pan UPSIDE DOWN (Note 6). Grease very lightly with butter. Place a square piece of parchment/baking paper on the base. Then clip it into the springform pan – excess paper will stick out.

5. Line sides - Butter and line the sides of the pan.

6. Biscuit crust:

7. Blitz - Break up biscuits roughly by hand and place them in a food processor. Blitz until it becomes fine crumbs (~30 seconds).

8. Add butter - Add the butter, cinnamon, and salt. Blitz until it resembles wet sand (~10 seconds). It should stay together when pinched between your fingers.

9. Press - Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Then flatten and press the base and walls using something with a flat base and vertical edges (I used a measuring cup). Aim for the wall to be ~9mm (0.35") from the top of the rim (Note 7). Refrigerate the crust until required.

10. Gelatine (Note 2):

11. Bloom gelatine - Put the water in a small bowl and sprinkle the gelatine across the surface (don't dump it in one place). Whisk until dissolved, then set aside for 3 minutes or until it firms up like rubber.

12. Melt - Microwave for 15 seconds on high or until it melts (do not let it boil). Cool for 5 minutes while you make the filling (make sure it's still liquid when you use it).

13. No-bake cheesecake filling:

14. Whip cream - Put the cream in a bowl and whip it with an electric beater on high for 2 minutes until firm peaks form (i.e., not softly whipped; we want good aeration!).

15. Whip cream cheese - Put the cream cheese and sugar in a separate large bowl. Using the same beater (no need to clean), beat on high for 1 minute just until it's soft and smooth. Add the vanilla, lemon, and melted gelatine, then beat for 10 seconds on high to mix it through thoroughly. Don't beat excessively as we don't want too many air bubbles in the cheesecake (unsightly).

16. Fold - Add about 1/4 of the whipped cream into the cream cheese mixture. Gently fold through using a rubber spatula or large spoon (don't mix aggressively; you'll knock all the air out of the cream!). Then fold in the rest of the cream.

17. Refrigerate - Pour into the crust and smooth the surface. Refrigerate for 6 hours or more to set.

18. Serving:

19. Remove the sides of the cake pan. Use the overhanging paper to slide the cheesecake off the cake pan base onto a serving platter. Then slide the cheesecake off the paper.

20. Decorate the top with whipped cream and strawberries, if desired (or just dollop whipped cream on the plate). Cut into slices and serve!