Lemon Cheesecake a simple and super delicious dessert, its taste makes it perfect in any season. It doesn’t need baking, fresh and lightly sweetened, it is also great to conclude a lunch.
A crunchy base of digestive-type cookies and a filling of cream and spreadable cheese, create a perfect combination.
It does not contain gelatin and is decorated with lemon and cornstarch, a true delight to try!
You might also be interested in the pistachio cheesecake don’t miss it!
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 5 Hours
- Preparation time: 45 Minutes
- Portions: 8
- Cooking methods: No-bake
- Cuisine: American
Ingredients
- 9 oz Digestive cookies (Alternatively, other plain cookies are also fine)
- 7 tbsp butter (melted)
- 1 1/4 cups lactose-free cooking cream
- 8.8 oz fresh cream cheese
- 5 fl oz lemon juice (Unprocessed)
- 1.7 fl oz water
- 2/3 cup sugar
- 2 tbsp cornstarch
- to taste lemons (unprocessed)
Tools
- Blender / Mixer
- Microwave
- Hand whisk
- Electric whisk
- Mold springform pan 9 inches
- Parchment paper
- Spoon
- Saucepan
Lemon Cheesecake Preparation
If you like cheesecakes, try this white chocolate one, it’s delicious!
Grind the cookies in the mixer to create the base. Meanwhile, put the butter in the microwave to melt it, or use a double boiler. Combine the melted butter with the cookie crumbs, but only after it has cooled. Mix well and pour the mixture into the springform pan lined with parchment paper.
Level it well with the back of a spoon and let the base rest in the fridge for 30 minutes, or 15 minutes in the freezer.
Now focus on the cream: whip the cream until stiff, once ready add the cream cheese and mix with a hand whisk.
Take the cheesecake out of the fridge and pour the cream on top. Then put it back in the fridge to set for at least 4 hours. About half an hour before the cheesecake is done setting, prepare the lemon jelly.
In a saucepan, pour the lemon juice, water, sugar, and cornstarch. Mix well with a whisk and make sure no lumps form.
Put it on the stove and continue stirring for about 5 minutes, until a thick cream forms. Remove from the heat while continuing to stir and let it cool slightly.
Take the cheesecake and pour the jelly on top, level it, and put it back in the fridge to rest. Leave it for half an hour, then take it out and decorate the surface with lemon slices, serve and enjoy!
Variations and storage of the lemon cheesecake
The cheesecake can be stored in the fridge for 3 days, if desired you can change the decoration by adding dollops of cream and mint leaves.
I usually prepare all my cheesecakes a day in advance, so that at the time of cutting they have the right consistency!
