Step 1

Line a 9 inch cake tin and set aside, don't just grease the base. As you're not cooking this cheesecake the butter won't melt beneath it to lubricate it, instead it will just act as glue and you won't be able to remove your cheesecake from the base once it's set.

Step 2

Place all ingredients for your base into a food processor and blitz until well combined.

Step 3

Scrape your base mix into your pre-prepared tin, and using the back of a spoon spread it out evenly, compacting it lightly as you go. Set aside.

Step 4

Place 1/4 cup of water into a saucepan and set on a cold stovetop. Sprinkle gelatine on the surface of the water and heat the water slowly, whisking gently with a fork until the gelatine has dissolved. Avoid allowing the mixture to boil as gelatine is sensitive to boiling temperatures and exposure to this sort of heat can cause it to lose it ability to set. Set aside to cool slightly.

Step 5

Place cream cheese and lime juice into a large mixing bowl and combine with an electric beater on a medium speed.

Step 6

Once loosely combined, add the seeds from your vanilla pod and gelatine, turn your mixer to full speed and gradually pour in your condensed milk. Continue to beat your cream cheese mixture until there are no lumps.

Step 7

Pour cream cheese mixture into your cake tin atop your base and set in the fridge to set for a minimum of 4 hours. Remove from tin and serve!