No Bake Cheesecake

Crush digestive biscuits and mix with melted butter. Press into a tin.
Next, put gelatine in cold water.
Whip cream cheese, crème fraiche, vanilla sugar and confectioners’ sugar.
Whip cream to a light foam.
Melt gelatine in a pot in the lemon juice (no boiling), and mix gelatine with a little of the cream.
Mix the rest of the whipped cream with the cream cheese. Carefully fold in gelatine.
Pour mix into the tin and let it set for a minimum of 3 hours at 5°C.