Lemon Cheesecake is about as crowd pleasing as Sticky Toffee Pudding in my experience, and I have plenty. I have always had a bit of a thing for the whole ginger and lemon combo too and this recipe has been with me for EVER.
So having this here on my site was always going to be one of the first things I was going to do when I started out. Especially as it's off the scale in the delicious stakes and so easy you will not be able to believe it.
As a huge fan of no bake cheesecake, I am here to tell you that you’ve got to try this No Bake Lemon Cheesecake!
It’s a power punch of tasty lemon mixed with the creaminess of cheesecake!
Years ago, my husband and I were talking about no bake cheesecake.
Ingredients
For the base:
- 250gr salty biscuits (tuc type)
- 100g butter
For the cheesecake:
- 250g cream cheese (Philadelphia type)
- 250g mascarpone
- 2 natural yogurts (without sugar)
- 200g icing sugar
- 2 tbsp lemon juice
- Zest of 1 and 1/2 lemon
- 1 tsp vanilla
For decoration:
- 100ml whipped cream
- Lemon slices
Preparation :
For the base:
1. Crush the cookies and add the butter. Mix until you get a paste.
2. Line the mold with parchment paper on the base and acetate on the outline (if you don't have acetate, use strips of the same parchment paper). We place the previous mixture on the base pressing to make it compact. Go up the sides so that the edges are very high. We freeze 10 minutes.
For the cheesecake:
3. We mix all the ingredients with electric rods.
4. Pour the cheesecake mixture over the cookie base. Smooth the surface and refrigerate for 2 hours. Then we freeze for 1 hour. This will keep the texture (since our cheesecake does not contain gelatin). Another option is to leave it overnight in the fridge until the next day.
To decorate:
5. Whip 100 ml of cream and place around the surface with a pastry bag + a star nozzle. Between each pile of cream, we will place half a slice of lemon.
6. We spread a little lemon zest and voila!
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