No-Bake Lemon Cheesecake
The fresh citrusy ‘zing’ of this No-bake Lemon Cheesecake, will have you asking for a bit more!
The Recipe Intro↓ has more information, related links as well as the Recipe Video. If you’d like to check it out.
♦Prep time:15 min ♦Chill time:4 hour-overnight ♦Yield:10 servings
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Block Cream Cheese, softened | 500 gms | |
| Crushed Grahm Crackers (or digestive biscuits) | 1 1/2 cups | |
| Ground almond flour (optional) | 1/2 cup | |
| Butter, slightly melted | 80 gms | |
| Caster sugar | 2/3 -3/4 cup | |
| Chilled cream | 1 cup | |
| Lemon juice, freshly squeezed | 1/4 cup | |
| Grated Lemon rind | 2 tsp | |
| Vanilla bean paste | 1/2 - 3/4 tsp |
Method:
- Start off, by bringing the cream cheese to room temperature to soften it. (Stand at room temperature for 1-hour or cut into chunks and microwave on high for 30 seconds.)
- Also, soften the butter, or partially melt it. Do not let it become oily by heating.
- Soak the gelatin in 1/4 cup room temperature water (in a small microwave-safe bowl), till it looks completely dissolved (about 5 minutes). This is the ‘blooming’ process.
- Once bloomed, microwave the gelatin mixture for 30 seconds (or lower the cup containing the gelatine solution in a saucepan of boiling water for 30 seconds.) Allow to cool off.
- Add the crushed graham cracker crumbs and almond flour(if using) to a bowl. Pour in the melted butter, and combine well.
- Press this into the base of a 20cm/8″ springform/loose base pan.
- Either place in the fridge to set for a short while OR Bake in a preheated oven for 10 minutes, for a crisper crust.
- Lightly beat the chilled cream and set it aside.
- Next, beat the softened Cream Cheese with Sugar till nice and smooth, scraping down the sides of the bowl a few times.
- Add in the gelatin mixture and beat till combined well.
- Next, add the whipped cream, lemon juice, and rind as well as Vanilla bean paste and either fold in or beat briefly.
- Pour the batter into the prepared base and refrigerate. Cover tightly and chill for 4 hours or best overnight.
- Decorate, with berries, lemon curd or simply as I have done, with lemon wedges and fresh slightly sweetened whipped cream!
- Do try this Definitely-moreish Dessert!
No-Bake Lemon Cheesecake
Notes:
- Use only freshly squeezed lemon juice for this recipe.
- Vanilla balances the tartness of this cake, adding warmth and that exotic scent.
Key Ingredients: Cream Cheese, Graham Cracker crumbs, Cream, Lemon,Sugar, Gelatin, Butter, Vanilla.
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