Lemon cheesecake (no bake)

Ingredients

Cookie base

70 grams (2.47 ounces) of cookies

20 grams (0.71 ounces) of butter

Cheese mass

250 grams (8.82 ounces) of cream cheese

50 grams (1.76 ounces) of sugar #1

6 grams (0.21 ounces) of gelatin

150 milliliters (5.07 fluid ounces) of whipping cream

10 grams (0.35 ounces) of sugar #2

5 milliliters (0.17 fluid ounces) of lemon juice

Lemon curd

1 egg

50 grams (1.76 ounces) of sugar

50 milliliters (1.69 fluid ounces) of lemon juice

50 grams (1.76 ounces) of butter

3 grams (0.11 ounces) of gelatin

Instructions

Step 1

1. Grind the cookies into crumbs. Melt the butter and pour it over the crumbs. Knead well until the mixture is well-combined. Cover the sides of a 16cm (6.30 inch) ring with parchment paper and spread the cookie mixture over the bottom. Press firmly to create the base. Ensure the cookie base is evenly pressed to avoid crumbles later.

Step 2

2. Soak the gelatin in cold water at a ratio of 1:6 and place it in the fridge for 20 minutes. Meanwhile, combine the room temperature cream cheese with sugar #1, mixing until creamy and the sugar has completely dissolved. Add the lemon juice to the cold cream along with sugar #2 and whip until fluffy using a mixer. Melt the gelatin in the microwave, being careful not to overheat it. Pour the melted gelatin into the cream cheese mixture and then fold in the whipped cream. Whisk until the mixture is uniform. Spread the cheese mass over the cookie base and level the surface. Place it in the fridge to set while you prepare the lemon curd. Ensure the whipped cream is cold for the best texture.

Step 3

3. Soak the gelatin for the lemon curd in cold water at a ratio of 1:6 and place it in the fridge for 20 minutes. Bring the lemon juice and sugar to a boil in a saucepan, then turn off the heat. In a separate bowl, whip the egg and gradually pour it into the lemon syrup in a thin stream, stirring constantly. Cook the mixture over medium heat, stirring continuously until it thickens, then remove from the heat. Add the swollen gelatin to the mixture and stir to combine. Incorporate the butter, mixing well. Strain the curd through a sieve for a smooth texture. Pour the curd over the chilled cheesecake and refrigerate for about 2 hours to set. Straining the curd ensures a silky finish free of egg bits.

Servings

Wow your friends and family by serving this lemon cheesecake with style! 🍋🍰

For starters, add a dollop of whipped cream on the side and a slice of fresh lemon for that visual pop. 🍋✨ The contrast of the creamy cake with the airy whipped cream is a crowd-pleaser.

Feeling fancy? *Sprinkle thin lemon zest strips on top* to add a hint of citrusy aroma. 🌿🍋 And why not toss some raspberries around the plate for a delightful burst of color and flavor? 🍇💕

If you’re a chocolate lover, consider a drizzle of white chocolate sauce on the plate to elevate the dessert to a luxurious treat. 🍫🍰

Now all that’s left is to grab your fork and enjoy every divine bite!

Equipment

16cm (6.30 inch) ring

Using a ring helps to achieve perfectly shaped cheesecake sides. Be sure to line it with parchment paper for easy removal!

Food Processor

This kitchen tool simplifies grinding the cookies into fine crumbs. If you don't have one, a rolling pin and zip-lock bag do the trick.

Mixing Bowls

You'll need a few different bowls for combining ingredients. Opt for glass bowls to spot those unmixed pockets.

Hand Mixer

Essential for whipping the cream cheese into a smooth, creamy texture.

Saucepan

Perfect for making the lemon syrup and curd. A heavy-bottomed one ensures even cooking.

Sieve

Straining the lemon curd ensures a silky-smooth texture, eliminating any cooked egg bits.

Variations

Want to make this recipe *gluten-free* or *vegan*? We’ve got you covered! 🌱✨

For a **gluten-free version**, simply swap out the cookies in the base for gluten-free cookies. Look for a brand that’s certified gluten-free to avoid any cross-contamination.

To make a **vegan version**:

Use *vegan butter* instead of regular butter.
Replace *cream cheese* with a dairy-free cream cheese alternative.
Substitute *whipping cream* with coconut cream, whipped to stiff peaks.
For the *gelatin*, use agar-agar powder, following the instructions on the packet for the correct substitution ratio.
For the *egg* in the lemon curd, replace it with a mixture of 1 tablespoon cornstarch and 3 tablespoons water.

Enjoy the same mouth-watering flavors while keeping it kind to your body and the planet! 🌎💚

Faq

Why is my cheesecake not firm enough?
Be sure to give it enough time to set in the fridge, preferably overnight. Gelatin needs that time to firm up the cheesecake.
Can I use a different type of cookie for the base?
Absolutely! Graham crackers, digestive biscuits, or even chocolate cookies can be a fun twist.
Is it necessary to strain the lemon curd?
Straining ensures a smooth texture by removing any cooked egg bits. It’s highly recommended for a professional finish.
How do I avoid lumps in the cream cheese mixture?
Ensure your cream cheese is at room temperature before you start mixing. This helps achieve a smooth and consistent texture.
Can I make this cheesecake without gelatin?
Yes, although it will be less firm. Agar-agar is a great alternative for a firmer vegan option.
What's the best way to store the cheesecake?
Store it in an airtight container in the fridge. It should stay fresh for up to 4-5 days. If you need to store it longer, you can freeze it and thaw it in the fridge before serving.