No-Bake Lemon Cheesecake
This easy and refreshing No-bake Lemon Cheesecake is one of the best citrus desserts you can have all year around! It is especially nice in the summer as it requires no oven.
Servings: 10
Ingredients
For the crust:
- 1 ½ cups/ 150 g graham cracker crumbs
- ⅓ cup / 75 g butter, melted
- 1 teaspoon vanilla extract
For the filling:
- 21 oz/ 600 g cream cheese
- 1 ¼ cups/ 300 g sour cream
- 1 ½ lemons, just the juice
- 3 tsp/ 10 g unflavoured gelatin, about 1 envelope + 1 teaspoon
- 1 cup/ 120 g powdered sugar
- ½ cup/ 100 g granulated sugar, see notes
- 2 teaspoon vanilla extract
- 2 teaspoon lemon extract , or zest of 1 lemon
For the glaze:
- 3,5 oz/ 100 g white chocolate, melted
- juice of ½ lemon
Instructions
Crust:
- Line a 7 inch/ 18 cm spring form pan with a circle of parchment paper. Line the sides with an acetate sheet (for food uses) or with more parchment paper.
- Crush your cookies/ graham crackers in a food processor (skip this step if using store-bought crumbs).
- In a bowl combine all ingredients for the crust. Mix very well.
- Press the mixture at the bottom and the sides of the prepared pan.
Filling:
- Mix the gelatine with the lemon juice in a small bowl. Stir and set aside to bloom.
- In a large mixing bowl combine cream cheese, sour cream, powdered sugar, vanilla and lemon extract.
- Beat with an electric mixer first at a low speed and then at high speed until creamy and fluffy.
- Transfer the gelatine mixture to a heatproof bowl. Add the granulated sugar. Place the bowl on top of a small saucepan with gently simmering water (double boiler). Mix until the gelatin and the sugar are both dissolved.
- Remove the bowl from the heat and set aside for 10-15 minutes to cool. Mix from time to time to avoid the gelatine thickening.
- Gradually fold the gelatin mixture into the filling, using a rubber spatula, until uniform.
- Pour the filling into the crust in the pan. Smooth out the top with the spatula.
- Cover the pan with aluminium foil and let stay in the fridge for at least 8 hours or overnight.
Glaze:
- Combine the lemon juice with the melted white chocolate and mix until smooth. If the lemon is too large and juicy, don't use the whole quantity.
- Mix for a few minutes with a spatula so the chocolate mixture cools down to room temperature.
- Pour the glaze on top of the cheesecake.
Notes
- Store the cheesecake about 3-4 days in the fridge, covered with aluminium foil or plastic wrap.
- Sugar: you may need less or more of it, depending on the type and size of your lemons and how sweet you want your cheesecake. The indicated quantity might not be enough if you use large regular lemons. But it can be just right or even too much if you use meyer lemons. My advice is to taste the filling after adding the gelatin mixture and if you find it not sweet enough, add some more powdered sugar.
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