NO-BAKE LEMON CHEESECAKE
This rich and creamy no-bake lemon cheesecake is my all-time favorite and requires zero oven time! It is easy to make, can be prepared ahead of time and is perfect for any occasion, all year round.
INGREDIENTS
1 sleeve digestive biscuits (about 250g)
100g butter, melted
1 teaspoon lemon zest
1/4 cup lemon juice
1 envelope unflavored gelatin
600g cream cheese, room temperature
3/4 cup sugar
Pinch of salt
1/4 teaspoon vanilla essence
1 and 1/4 cup heavy cream
1/4 cup lemon curd
PREPARATION
1. For the crust, preheat the oven to 175°C.
2. In a food processor, pulse the biscuits until they form crumbs then stir in the melted butter and lemon zest until it forms a sticky, sandy texture. You may add more butter if you feel it hasn’t reached the desired texture.
3. Press the mixture into the bottom of a springform round pan and bake for about 6 minutes, until it is fragrant and turns to a golden brown color.
4. In a small bowl, add the lemon juice and sprinkle the gelatin over the top, stirring very lightly to combine, then leaving it for 5 minutes, until the gelatin softens.
5. Once it softens, microwave the mixture for about 30 seconds until it begins to bubble and the gelatin dissolves. Set aside.
6. In a separate large bowl, using a hand-held mixer, beat the cream cheese, sugar, salt and vanilla essence until smooth and creamy.
7. Scraping down the sides of the bowl, add the heavy cream and continue beating until the mixture turns thick and fluffy.
8. Then add the gelatin mixture and lemon curd and continue beating until it is well-combined.
9. Spread the filling over the cooled crust, smoothing it out evenly with the back of a spoon.
10. Cover with plastic wrap and refrigerate for several hours, or overnight.
Notes:
I like to get creative with the crust, so you can try mixing different types of biscuits together, or even adding crushed hazelnuts or almonds. Brings out the flavor and tastes really good!
You can top this cheesecake with cream or berries for extra flavor.
