No-bake lemon cheesecake: the refreshing and tangy dessert recipe
Ingredients :
FOR THE DOUGH:
DRY COOKIES (GRAHAM COOKIES) 300 grams
MELTED BUTTER 150 g (3/4 cup)
FOR THE CREAM
GELATIN 8 grams
WATER
300 ml (1 1/4 cup) WHIPPED CREAM
FRESH CHEESE 800 g (3 1/2 cups)
POWDERED SUGAR 60 g (1/2 cup)
LEMON, ZEST AND JUICE 1
FOR THE LEMON FILLING
WATER 140 ml (1/2 cup)
LEMON JUICE 90 ml (1/2 cup)
SUGAR 80 g (1/2 cup)
CORNSTARCH 15 g (1/4 cup)
Instructions :
Step 1
For the cheesecake base, add the graham crackers to a food processor.
2nd step
Blend for about a minute or until finely ground. Transfer the crushed cookies to the bowl.
Step 3
Add the melted butter and mix well.
Step 4
Pour the graham cracker mixture into a 24 cm diameter pan and level it all over the bottom of the pan so that it remains smooth and compact, about 2 inches. Transfer to the refrigerator for at least 15 minutes.
Step 5
Meanwhile, take the gelatin sheets and put them to soak in cold water.
Step 6
For the filling, blend the whipped cream in a blender and set aside.
Step 7
In a bowl with the cream cheese, add the powdered sugar.
Step 8
Grate the lemon until you get enough zest to flavor the filling, then beat until combined.
Step 9
Add the whipped cream.
Step 10
Scrape down the sides of the bowl and beat with an electric mixer.
Step 11
In a small saucepan, pour the juice of a lemon and the gelatin. Simmer for a few seconds until melted.
Step 12
Pour the gelatin mixture into the bowl of cream cheese.
Step 13
Mix until everything is well combined.
Step 14
Pour the cream cheese mixture into a baking dish with the graham cracker crust, then smooth with a spatula or spoon. Transfer to the refrigerator for 3 hours.
Step 15
In a saucepan, add water, lemon juice and sugar.
Step 16
Add cornstarch.
Step 17
Mix well with a whisk, increase the heat and stir again for 4-5 minutes until thickened. Remove from heat and let cool.
Step 18
Take the cheesecake out of the fridge and pour the lemon syrup over the chilled cream.
Step 19
Spread it evenly. Transfer the lemon cheesecake to the fridge for 30 minutes to firm up.
Step 20
Once firm, lift the lemon cheesecake from the pan and garnish with thin slices of lemon.
Step 21
Slice the no-bake lemon cheesecake with a hot knife and serve. Appreciate!
