Raspberry n Lemon no-bake Cheesecake

So finally hosted my first ever pre-Diwali bash yesterday..barely awake now writing this. Silly me did not take any photos of any of the stuff I cooked except for my dessert for the day - Raspberry n lemon eggless no bake cheesecake..but in my opinion this was the best dish anyways to blog about. Quick ,easy and sooo fresh n yumm..I usually make a mango/strawberry version when these fresh fruits are in season but this is a great version with Raspberry jam..use any jam flavour you like..also the dish you use is upto you, the depth of the layers will vary accordingly..this served about 10 people but the helpings were not gigantic..also there is no substitute for the cream cheese/mascarpone cheese..some recipes list cottage cheese but I have never experimented with that..go ahead and have a look at the pic below and start planning ....

Ingredients

For the biscuit base
20 marie biscuits (or digestive biscuits)
75 gm butter

For the gelatin mixture
1 tablespoon gelatin (I used veg gelatin)
200 ml water

For the middle layer
250 gm mascarpone cheese (or cream cheese)
250 gm hung curd
Juice of 2 small lemons
1 lemon rind
4 tablespoons powdered sugar

For the topping
1 cup jam
1 tablespoon lime juice
4 tablespoons sugar

1. Powder the biscuits in the dry mixer till you get fine crumbs. Rub in the melted butter and spread this as the bottom layer of the dish. The thickness of the layer will depend on the size of the dish you are using.
Place the dish in the fridge for half an hour to set.
2. Dissolve the gelatin in 200 ml of water. Bring this mixture to a boil and reduce to a simmer for a minute.This mixture should be made just before adding to the cream cheese mixture in step 3.
3. Mix all the ingredients of the middle layer with a whisk or an electric beater till smooth. Add 3/4 of the gelatin mixture and pour this layer over the biscuit layer. Leave to set in fridge for an hour.
4. Bring the remaining gelatin mixture to a boil and add all the ingredients for the top layer . Stir till combined and reduce heat and let it simmer for two minutes. Pour this jam mixture over the cream cheese layer and leave to set.

The cheesecake will set quickly but leave to chill as long as possible..I usually make this a day before..I could not get any perfect pictures as I was busy serving all evening.. Tired,feet up, ending the long day with the saved up dessert and this shot..

This second picture is just for you to have an idea of the serving dish size..that big chunk is what I hid and left for myself :))))