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No-bake lemon cheesecake with a layer of pistachio: a refreshing and creamy delight

No-bake lemon cheesecake with a layer of pistachio: a refreshing and creamy delight

Discover the delicious fusion of flavors in this no-bake lemon cheesecake, perfect for those who love the bright zest of lemons combined with the rich, creamy texture of cheesecake. This dessert features a crunchy, buttery biscuit base, topped with a layer of hazelnut pistachio and finished with a creamy and luscious lemon cream. Enhanced with the freshness of organic lemon zest and the tang of lemon curd, this cheesecake is not only a pleasure to eat, but also a visually appealing treat, ideal for any occasion.

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Why you'll love it: This no-bake lemon cheesecake is incredibly easy to make and requires no oven, making it perfect for hot weather when you want a delicious dessert without the heat. The combination of mascarpone and fromage blanc creates a deliciously creamy texture, while the layer of pistachio adds a subtle crunch and nutty taste that perfectly complements the acidity of the lemon. It's a refreshing dessert, both satisfying and light, perfect to end any meal on a high note.

Perfect occasion: This cheesecake is perfect for spring and summer gatherings, outdoor picnics or family celebrations. Its elegant appearance and refreshing flavor make it a great choice for bridal showers, birthdays or any other festive occasion. It's also a wonderful dessert to bring to potlucks or to serve as a fancy treat on the weekend.

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Decorating Tips:

  • Garnish the top of the cheesecake with thin lemon slices arranged in a circle for a bright, lemony appeal.
  • Add fresh mint leaves for a pop of color and a refreshing scent that enhances the lemon flavor.
  • Drizzle a little lemon curd on top just before serving for an extra lemony touch and a glossy finish.
  • Consider adding a few crushed pistachios around the edge of the cheesecake for more texture and to visually attach the layer of pistachios.

Ingredients:

  • Base:
    • 200 g crushed butter biscuits
    • 100g melted butter
  • Pistachio layer:
    • 100 g crushed pistachios
    • 2-3 tablespoons of melted butter
    • 2 tablespoons of powdered sugar
  • Cream layer:
    • 500 g cottage cheese (reduced fat used here)
    • 400 ml of cream
    • 250 g of mascarpone
    • 2 sachets of lemon sugar
    • The zest of an organic lemon
    • 110-120 g caster sugar
    • 8 teaspoons of San-Apart or 5 sachets of stabilizing cream
  • Decoration:
    • Fresh mint
    • Lemon slices
    • Lemon cream

Instructions:

  1. Prepare the base:
    • Mix the crushed biscuits with the melted butter. Press into the bottom of a springform pan or cake ring to form a crust.
  2. Pistachio layer:
    • Mix the chopped pistachios, powdered sugar and melted butter. Spread over the biscuit base and press firmly.
  3. Cream layer:
    • In a bowl, mix the fromage blanc, cream, mascarpone, lemon sugar, lemon zest, powdered sugar and cream stabilizer. Beat until smooth and creamy.
    • Pour the cream mixture over the pistachio layer and smooth the top.
  4. Coldness:
    • Refrigerate the cheesecake for at least 5 hours, or overnight, to set.
  5. Decorate and serve:
    • Before serving, decorate the top of the cheesecake with fresh mint, lemon slices and a drizzle of lemon curd.

Enjoy this exquisite no-bake lemon cheesecake, a perfect blend of nutty, creamy and citrus flavors that is sure to delight everyone who tries it!

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