Lemon Cheesecake: The Recipe for a Fresh, No-Bake Cake
recipe
Preparation: 20 min
Rest: 15 minutes
Rest: 3 1/2 hours
Difficulty: Medium
Serves: 6
By the Kitchen Editorial Team
Lemon cheesecake is a delicious, no-bake cake that is ideal to serve at the end of a meal as a fresh summer dessert , instead of the classic cold cheesecake , also great for a tasty snack or as a birthday cake . A dessert with a refined appearance and a slightly acidic taste that will leave a pleasant sensation on the palate and will win over your guests. To make it, we prepared the classic base with dry biscuits and melted butter , a delicious filling made with cream cheese, cream, icing sugar, lemon zest and juice and gelatine. The surface of the cheesecake will then be completed with a shiny garnish and sliced lemon . The cake will need to rest in the fridge for a few hours before being served: it should be compact in appearance and soft when cut. Here are the steps to make it.
If you love cold cakes and cheesecakes, also try:
ingredients
For the base
Biscuits
300 gr
Melted butter
150 gr
For the cream
Cream cheese
800 gr
Whipping cream
300 ml
Powdered sugar
60 gr
Gelatine
8 gr
Lemon peel
1
Lemon juice
1
For the lemon garnish
Waterfall
140 ml
Lemon juice
90 ml
Sugar
80 ml
Cornstarch
15 gr
How to make lemon cheesecake
Step 1
To prepare the cheesecake base: crumble the biscuits in the blender1.
Step 2
Add the melted butter to the crushed biscuits and mix2.
Step 3
Press the dough onto the bottom of the 24cm diameter circular mould.3and put in the fridge for 15 minutes.
Step 4
Meanwhile, soak the gelatine in water4.
Step 5
Whip the cream until stiff and set it aside.5.
Step 6
In a bowl, mix the cream cheese with the icing sugar and lemon zest using a mixer.6.
Step 7
Add the whipped cream and mix everything together7.
Step 8
In a saucepan put the juice of 1 lemon8and mix with the wet gelatine.
Step 9
Pour the gelatin into the cream cheese9and mix.
Step 10
Pour the cream onto the dough and level it well10. Leave in the fridge for 3 hours.
Step 11
In a saucepan add the water, lemon juice, sugar and cornstarch. Cook and stir for 4-5 minutes, until thickened.11. Remove from heat and let cool.
Step 12
Remove the cake from the fridge, pour the lemon jelly over it and spread it out well with a spoon.12. Put the cake back in the fridge for another 30 minutes.
Step 13
Decorate with lemon slices. The lemon cheesecake is ready to be served13.
storage
Lemon cheesecake can be stored in the refrigerator for 2-3 days . You can freeze it already sliced so you can defrost them when needed.