This cheesecake never goes near an oven, which is exactly why it became so popular in the Netherlands. The base of crushed spiced biscuits with melted butter has to be pressed down firmly, with the back of a spoon, or it falls apart when you cut into it. At least four hours to set, a night is better.
Crush the biscuits fine and mix them with the melted butter.
Press the crumb mixture firmly into a springform tin and chill it.
Soak the gelatine, whip the cream stiff and beat the cream cheese smooth with icing sugar.
Dissolve the gelatine in a splash of warm cream and fold everything together.
Spoon the filling onto the base, let it set for 4 hours and top with red fruit.
Instead of red fruit it works with lemon, mango or speculaas. Swap the spiced biscuits for digestives. The cake keeps three days in the fridge, but the base softens after a day. Fruit is best added just before serving.
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