ABBREVIATED RECIPE:

• Blitz crumb. Press into 33 x 23 cm / 9 x 13" lined pan with paper overhang (important). Bloom gelatine in the water, re-melt. Whip cream. In separate bowl whip cream cheese + sugar, then vanilla, lemon, salt and gelatine. Fold in 1/4 cream, then remaining cream. Fill pan, fridge 12 hours, decorate!

FULL RECIPE:

Line pan with overhang:

• Line - Grease a 23 x 33 cm / 9 x 13" can VERY lightly with butter or spray with a plain oil (I use canola). Line with parchment/baking paper with lots of overhang on the long side to lift the cheesecake out once set (see photos).

Biscuit crust:

• Blitz - Break up biscuits roughly by hand and place in a food processor. Blitz until it becomes fine crumbs (~30 seconds).
• Add butter - Add the butter, cinnamon and salt. Blitz until it resembles wet sand (~ 10 second). It should stay together when pinched between your fingers.
• Press - Pour into the prepared pan. Spread then use your hand or something flat to press it in firmly (firmer = more stable base). Refrigerate until required.

Gelatine (Note 2):

• 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 minute or until it firms up like rubber.
• 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, if there's a skin on surface or walls, warm for 5 seconds to liquify).

No-bake cheesecake filling:

• Whip cream - Put the cream in a bowl and whip it with an electric beater on high for 2 1/2 to 3 minutes until firm peaks form (ie not softly whipped, we want good aeration!).
• 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 1/2 minutes 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).
• 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.
• Refrigerate - Pour into the pan and smooth the surface. Refrigerate for 12 hours+ to set.

Decorating:

• Remove - Use the paper overhang to lift the cheesecake out of the pan and transfer it onto a serving platter. Then slide the paper out from underneath. Refrigerate until ready to decorate.
• Whip cream - Put the ingredients in a bowl and whip on high for 2 to 3 minutes until softly whipped. (Use an electric beater or stand mixer fitted with a whisk. Also, see Note 6 for stabilising to assemble ahead).
• Decorate - Spread the cream in big swirls across the surface of the cake. Pile on the berries and cherries, tuck in the orange slices and rosemary. Dust with icing sugar then cut into slices and serve!