Today I’m offering you a fresh and delicious recipe for the summer. I’m talking about the No-Bake Lemon Cheesecake.
I wasn’t crazy about cheesecakes to be honest, but in recent years, after experimenting with this type of dessert several times, I’ve fallen in love with it.
Maybe because the ingredients of the cream don’t have an overpowering taste and blend perfectly together; furthermore, the lemon topping balances the whole flavor.
It’s a no-bake cake, one of those prepared with a biscuit base, which is hardened in the fridge, and a soft cream of cheese and yogurt, thickened with gelatin (replaceable with agar agar if you have vegetarian needs, you’ll find the solution below in the notes!).
Like all cold cakes of this type, even the lemon version doesn’t require much preparation time, and you’ll realize how simple and quick it is to prepare an excellent dessert.
It’s the perfect cake to beautifully conclude a delightful summer dinner, and thanks to its fresh and citrus flavor, it can replace the classic taste of sorbet, bringing freshness and lightness.
If desired, we can make it in advance, leaving only the decoration for the last moment.
For an optimal result and a truly unique flavor, I recommend using Sorrento lemons, those fragrant and very aromatic ones, which will give your dessert a unique taste.
Creating a lemon cream topping without eggs, with a bright yellow color. Finally, a few lemon slices to decorate our dessert.
The necessity for this dessert simply arose because a few days ago, this recipe was requested in my cooking group.
And I immediately got to work creating this delicious dessert appreciated by my husband’s colleagues.
Here is my version of the No-Bake Lemon Cheesecake.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 10People
- Cooking methods: No-Bake
- Cuisine: Italian
- Energy 454.07 (Kcal)
- Carbohydrates 41.65 (g) of which sugars 26.35 (g)
- Proteins 6.24 (g)
- Fat 29.97 (g) of which saturated 7.17 (g)of which unsaturated 3.84 (g)
- Fibers 0.75 (g)
- Sodium 188.80 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
No-Bake Lemon Cheesecake
- 7.75 oz digestive biscuits (or ladyfingers)
- 1/2 cup butter
- 1 cup heavy cream
- 0.42 oz gelatin sheets (or agar agar, find the doses in the notes below)
- 1 lemon (juice)
- 1 cup cream cheese (or mascarpone)
- 1 cup powdered sugar
- 1 cup yogurt (lemon flavor)
- 1/4 cup lemon (juice)
- 1 tbsp cornstarch
- 1/2 cup water
- 1/3 cup granulated sugar
- as needed food coloring (yellow)
Tools
- Electric Mixer
- Bowl
- Blenders
- Parchment Paper
- Springform Pan 22 cm
- Saucepan
- Citrus Juicer
Steps
No-Bake Lemon Cheesecake
Grind the digestive biscuits in a food processor.
Place them in a bowl, add the melted butter, and mix well to get a sandy and homogeneous mixture.
Take a 22 cm springform pan, lay a parchment paper sheet on the bottom, pour the biscuit mixture, and compact it to create the base.
Place the pan in the fridge to firm up for at least 30 minutes.
Now soak the gelatin sheets in cold water.
In a well-chilled bowl, whip the heavy cream.
In the second bowl, mix with an electric mixer the lemon yogurt, cream cheese, and powdered sugar.
Add the whipped cream and mix well.
Squeeze a lemon and pour the juice into a saucepan, then drain and squeeze the gelatin, add it to the saucepan and heat to dissolve for just a minute.
Combine the dissolved gelatin with the cream and stir immediately to incorporate it.
Take the base from the fridge and pour the cream over it, gently shaking the cake tin to level it. Now put it back to solidify in the fridge for at least 3 hours.
When the cheesecake has cooled, proceed to prepare the lemon jelly.
Place powdered sugar, cornstarch, add lemon juice and water in a saucepan, stirring with a whisk.
Then transfer to the heat and stir to thicken.
Finally, you can optionally add a few drops of yellow food coloring to brighten the color.
Pour the jelly over the cold cheesecake, level well and place back in the refrigerator for another hour
After the time has elapsed, remove the cheesecake from the mold, running a knife blade along the edges first, to prevent it from sticking and breaking.
Your cold lemon cheesecake is ready, serve it garnished as desired with fresh lemon slices.
Beautiful to see, fresh and delicious!
Enjoy your meal.
Notes and Tips
Don’t want to use gelatin? Use agar agar.
Agar agar is available for sale in bars or, more frequently, in powder form. For 1 liter of liquid, you will need about 4/5 g of agar agar powder.
This natural gelling agent dissolves at very high temperatures unlike classic gelatin: between 167°F and 176°F (boiling point of the liquid).
Respecting the resting times is essential for the successful outcome of your cheesecake: the various layers need time to compact and solidify so they don’t collapse when removing the ring and cutting.
Storage
Store your cheesecake for 2-3 days in the refrigerator. It can be frozen already sliced.
If you liked this recipe, click on many stars, thanks a lot.
I await you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to Home page
Return to Home page
