Lemon cheesecake

• 4 tablespoons cold water
• ½ oz (15 g) powdered gelatine

Line the base of an 8 inch (20 cm) round cake tin with a circle of greaseproof paper. Put the water into a saucepan, sprinkle in the gelatine and leave to soak for 5 minutes. Stir over low heat until gelat