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No-Bake Lemon Cheesecake: A Refreshing and Creamy Delight

No-Bake Lemon Cheesecake: A Refreshing and Creamy Delight

Experience the zest and zing of this no-bake lemon curd cheesecake, a dessert that combines a crunchy cookie crust with a smooth, creamy cheesecake layer, topped with vibrant lemon curd. This cheesecake is the perfect blend of tangy and sweet, offering a refreshing flavor profile that’s great for any season, but especially delicious during the warmer months.

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Why you'll love this: The no-bake aspect of this cheesecake makes it incredibly convenient and foolproof, avoiding the hassle of traditional baked cheesecakes. The creamy texture of the cheesecake base combined with the zesty flavour of the lemon curd provides a sophisticated taste experience that isn’t overly sweet. The gelatin ensures that each layer sets to perfection, creating a dessert that’s as beautiful to look at as it is to eat.

Perfect opportunity: This cheesecake is perfect for summer gatherings, brunches or as a festive dessert at holiday parties. Its refreshing lemon flavour makes it a fantastic choice for outdoor events, picnics or family dinners. It is also a great option for special occasions like Mother's Day, Easter or birthdays where a lighter dessert is desired.

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Decorating tips: Decorate the top of the cheesecake with thin lemon slices, mint leaves, or edible flowers for a decorative touch that complements its fresh flavor. You might also consider a sprinkle of icing sugar or a few dollops of whipped cream around the edges for added elegance.

Ingredients:

  • For the dough:
    • 300 g biscuits, crushed into fine crumbs
    • 150 g melted butter
  • For the cheesecake base:
    • 500g cream cheese, softened
    • 250 g of thick cream
    • 100 g caster sugar
    • Vanilla bean paste or extract to taste
    • 15 g gelatin + 70 ml water
  • For the lemon curd:
    • 200 ml lemon juice (about 3 lemons)
    • 3 beaten eggs
    • 100 g sugar
    • Zest of lemons used for juice
    • 50 g butter
    • 5 g gelatin + 25 ml water

Recipe steps:

  1. Prepare the crust:
    • Mix the crushed biscuits with the melted butter. Mix well until the crumbs are completely coated.
    • Press the mixture firmly into the bottom of a springform pan or pie dish, creating an even layer. Chill in the refrigerator for about 30 minutes to set.
  2. Prepare the lemon curd:
    • Soak the gelatin in 25 ml of water and let stand for 10 minutes.
    • Prepare a double boiler by placing a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water.
    • Add the beaten eggs, lemon juice, lemon zest and sugar to the bowl. Whisk continuously until the mixture thickens to the consistency of sour cream.
    • Remove from heat, stir in butter and liquid gelatin until smooth. Let cool to room temperature.
  3. Prepare the cheesecake base:
    • Soak 15g of gelatin in 70ml of water. Leave to swell for 10 minutes, then heat in the microwave for about 10 seconds until liquid.
    • In a large bowl, mix together cream cheese, heavy cream, powdered sugar and vanilla until smooth. Stir in liquid gelatin.
    • Pour this mixture over the prepared crust and return to the refrigerator for another 30 minutes.
  4. Assemble the cheesecake:
    • Once the cheesecake base has set slightly, carefully pour the cooled lemon curd on top.
    • Return to refrigerator and let sit for 1 to 2 hours or until firm.

Serve this no-bake lemon cheesecake chilled for a slice of creamy, tangy deliciousness that's sure to refresh and impress your guests.

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