Lemon cheesecake is one of the freshest and most delightful desserts to prepare in summer or for special occasions.

It is a no-bake dessert, made with a cookie base, which is hardened in the fridge, and a soft cheese and yogurt cream, thickened with gelatin (which can be replaced with agar agar for vegetarian needs; you’ll find the solution in the notes below!).

Like all cold cakes of this kind, even the lemon version does not require much preparation time, and you will realize how simple and quick it can be to prepare a great dessert.

It is the perfect cake to beautifully conclude a delicious summer dinner, and thanks to its fresh and citrusy flavor, it can replace the classic sorbet taste, 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, the fragrant and very aromatic ones, which will give your dessert a unique taste.

Creating a lemon cream topping without eggs, in a beautiful bright yellow color. Finally, a few lemon slices to decorate our dessert.

The need for this dessert simply arose because a few days ago, in my cooking group, I was asked for this recipe.

And I immediately got to work creating this delicious dessert appreciated by my husband’s colleagues.

Here is my version of my cheesecake for you.

Difficulty: Very Easy
Cost: Cheap
Rest time: 4 Hours
Preparation time: 30 Minutes
Portions: 10 People
Cooking methods: No-bake
Cuisine: Italian
Seasonality: All Seasons

382.61 Kcal

calories per serving

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Energy 382.61 (Kcal)
Carbohydrates 34.10 (g) of which sugars 23.46 (g)
Proteins 5.23 (g)
Fat 25.24 (g) of which saturated 6.77 (g)of which unsaturated 3.95 (g)
Fibers 1.08 (g)
Sodium 140.20 (mg)

Indicative values for a portion of 100 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 for the Lemon Cheesecake

1 3/4 cups Digestive biscuits (or plain or sponge fingers)
1/2 cup butter
1 cup fruit yogurt (lemon flavor)
1 cup cream cheese (or mascarpone)
1 lemon (juice)
1 cup heavy cream
1 tbsp gelatin (or agar agar)
1 cup powdered sugar
1/4 cup lemon (juice if small use one and a half)
1 tbsp cornstarch
1/2 cup water
1 cup powdered sugar
drops food coloring (optional, yellow, I did not use)
1 lemons
leaves mint

Tools

Electric Whisk
Bowls
Blender
Parchment Paper
Pan 22 cm
Saucepans
Citrus Squeezer

Steps for the Lemon Cheesecake

Crush the dry biscuits in a blender mixer.
Place them in a bowl, add the melted butter, and mix well to obtain a sandy and homogeneous mixture.
Take a 22 cm diameter springform pan, lay a sheet of parchment paper on the bottom, pour the biscuit mixture, and compact it to create the base.
Place the pan in the fridge to set for at least 30 minutes.
Now soak the gelatin sheets in cold water.
In a very cold bowl, whip the fresh cream.
In another bowl, mix the lemon yogurt, cream cheese, and sugar with electric whisks.
Also 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 dissolve over the heat for just a minute.
Incorporate the dissolved gelatin into the cream and mix immediately to combine.
Retrieve the base from the fridge and pour the cream over it, shaking the cake pan slightly to level it. Now return it to the fridge to solidify for at least 3 hours.
When the cheesecake has cooled, prepare the lemon jelly.
Place powdered sugar, cornstarch, add lemon juice and water in a saucepan, stirring with a whisk.
Then heat and stir until it thickens.
Finally, you can optionally add a few drops of yellow food coloring to brighten the color.
Pour the jelly over the cold cheesecake, level it well, and place it back in the refrigerator for another hour
After the time has passed, remove the cheesecake from the pan, first running the blade of a knife along the edges, to prevent it from sticking and breaking.
Your cold lemon cheesecake is ready, serve it decorated with fresh lemon slices as you like.
Beautiful to look at, fresh, and delicious!
Enjoy your meal.

Notes and Tips

If you don’t want to use gelatin, use agar agar.

Agar agar can be found sold in bars or, more commonly, 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 liquid).

Respecting the resting times is crucial for the success of your cheesecake: the various layers need time to compact and solidify to avoid collapsing when removing the ring and cutting.

Storage

Store your cheesecake in the refrigerator for 2-3 days. It can be frozen already cut into slices.

If you enjoyed this recipe, click on many stars, thank you so much.

I look forward to seeing you in my group: https://www.facebook.com/groups/488624465780860

or on my page: https://www.facebook.com/gustoamoreefantasie

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