Chilled cheese cake

It's a week of cheese...I made this cheese cake twice this week. Once for Ing, Lyn and Dan's birthday celebration and another round for Lyn's friends who came to visit on Wednesday. No wonder can feel my tummy going bigger. On top of it; Lyn baked scallop potatoes with cheese twice this week too. First she used cheddar cheese; then yesterday she used parmesan cheese (so much nicer!!!) I have to stay away from cheese for a while before I turn cute.

Each evening I walk/jog for 30minutes plus and I burn only 200cal. The amount of calory intake is way beyond that. How frustrating.. ok enough complaints....the recipe!!!

250g McVites Digestive biscuits
5oz melted butter
1 block Philadelphia cheese (250g)
1 can evaporated milk
1 lime
3/4 cup castor sugar
1/2 tsp vanilla essence
2tbsp gelatine

a. Crush digestive biscuits till fine. Melt butter and add to the biscuits. Pour mixture into pie dish and press till firm; about 1/2 inch thick. Put the biscuits into freezer to set.
b. Blend cream cheese and sugar till smooth.
c. Add milk, lime juice and vanilly. Beat till white and frothy.
d. Melt gelatine in 1/2 cup hot water. Add into the creamed mixture to blend for a while.
e. Pour mixture onto the biscuits and put back into the freezer to set for an hour.
f. Remove and place it in the fridge after an hour.
#For variety, can add chocolate/coffee into the mixture. For decoration, can arrange fruit cocktail on top or just sprinkle chocolate rice.