News.Life

<p>
 Like you probably know, I'm a fan of cheesecakes, and I've previously posted about a baked lemon cheesecake recipe. However, let's switch gears this time with an equally delightful no-bake variation. This particular no-bake lemon cheesecake perfectly blends tart lemon curd with rich, velvety cheesecake filling atop a crunchy, citrus-infused graham cracker base. There’s no baking needed at all! It makes for a straightforward yet invigorating treat, particularly ideal for balmy days when you're looking for something crisp and zippy.
</p>
<img data-document-id="cms/api/amp/image/AA1zQ9Zy" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zQ9Zy.jpg"/>
<h2>
 Why You'll Adore This Easy No-Bake Lemon Cheesecake
</h2>
<p>
 A no-bake lemon cheesecake offers a revitalizing and sharp dessert experience by blending the tartness of lemons with the luxurious smoothness of cheesecake. Since this treat doesn’t require cooking, it serves as an easy choice for hectic times or whenever you prefer not to warm up your home. With its airy consistency and striking taste, it fits well into various settings from informal meetups to grand events. Additionally, topping it off with velvety lemon curd imparts a sophisticated element without adding intricate procedures.
</p>
<h2>
 Ingredients
</h2>
<p>
 <strong>
  For the crust:
 </strong>
</p>
<img data-document-id="cms/api/amp/image/AA1zQ7kR" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zQ7kR.jpg"/>
<ul>
 <li>
  <strong>
   Biscuits/Graham Crackers
  </strong>
  : Create the crust for the cheesecake, offering a crisp, subtly sweet layer that complements the smooth filling.
 </li>
 <li>
  <strong>
   Butter
  </strong>
  : Holds the crumbs together, forming a solid foundation for the cheesecake filling.
 </li>
 <li>
  <strong>
   Lemon Zest
  </strong>
  : Incorporates a mild citrus element into the crust, intensifying the general lemon taste.
 </li>
 <li>
  <strong>
   Milk (optional)
  </strong>
  Aids in dampening the crust, facilitating smoother pressing and solidifying when the breadcrumb mix seems overly dry.
 </li>
</ul>
<p>
 <strong>
  For the lemon curd:
 </strong>
</p>
<img data-document-id="cms/api/amp/image/AA1zQbMC" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zQbMC.jpg"/>
<ul>
 <li>
  <strong>
   Lemon Juice and Lemon Peel
  </strong>
  : Incorporates the zesty, freshly squeezed citrus taste that characterizes this cheesecake and complements the indulgent cream cheese. The zest amplifies the lemon scent, whereas the juice adds a touch of tartness.
 </li>
 <li>
  <strong>
   Sugar
  </strong>
  It adds sweetness to both the lemon curd and the cheesecake batter, striking a balance between the zesty sharpness of the lemons and the smooth richness of the cheesecake.
 </li>
 <li>
  <strong>
   Egg Yolks:
  </strong>
  Increase the thickness of the curd and enhance its richness for a silky, creamy consistency.
 </li>
 <li>
  <strong>
   Butter:
  </strong>
  Contributes smoothness and aids in giving the curd a velvety, luxurious texture.
 </li>
 <li>
  <strong>
   Salt:
  </strong>
  Improves the total taste by harmonizing the sweetness and highlighting the lemon's inherent vibrancy.
 </li>
</ul>
<p>
 <strong>
  For the cheesecake filling:
 </strong>
</p>
<img data-document-id="cms/api/amp/image/AA1zQ7l3" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zQ7l3.jpg"/>
<ul>
 <li>
  <strong>
   Gelatin Powder:
  </strong>
  Helps maintain the integrity of the cheesecake, providing structural support without affecting its delicate and fluffy consistency.
 </li>
 <li>
  <strong>
   Water:
  </strong>
  Traditionally used to soften the gelatin, bringing it to life so it can effectively set the filling.
 </li>
 <li>
  <strong>
   Cream Cheese:
  </strong>
  Offers the creamy, zesty foundation for the cheesecake mixture.
  <strong>
   Powdered
  </strong>
 </li>
 <li>
  <strong>
   Sugar:
  </strong>
  Adds sweetness to the filling while keeping a smooth, silky consistency.
 </li>
 <li>
  <strong>
   Vanilla Bean Paste:
  </strong>
  Brings a hint of warmth and richness to enhance the lemon taste.
 </li>
 <li>
  <strong>
   Heavy Cream:
  </strong>
  Brightens and aerates the cheesecake filling, guaranteeing a smooth and light consistency.
 </li>
 <li>
  <strong>
   Lemon Zest:
  </strong>
  Adds a vibrant, zesty freshness to the filling.
 </li>
 <li>
  <strong>
   Lemon Curd (optional):
  </strong>
  Folded into the filling to intensify the lemon taste and introduce additional zesty pockets.
 </li>
</ul>
<h2>
 How to Prepare a No-Bake Lemon Cheesecake
</h2>
<p>
 To create an impeccable no-bake lemon cheesecake, begin with a buttery crust infused with zesty citrus notes for a delightful foundation. For the silky filling, blend soft cream cheese with whipped heavy cream to achieve a smooth consistency that’s both light and indulgent. Gelatin should be properly dissolved beforehand to ensure the cake firms up nicely without losing its luxurious mouthfeel. Incorporating lemon curd adds a sharp kick that balances the richness of the dish. Allowing the cheesecake to rest in the refrigerator overnight helps it set correctly and allows all the flavors to meld together exquisitely.
</p>
<img data-document-id="cms/api/amp/image/AA1zPXCy" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zPXCy.jpg"/>
<h2>
 Tips and Tricks
</h2>
<ul>
 <li>
  <strong>
   Room Temperature Ingredients:
  </strong>
  Make sure the cream cheese reaches room temperature and is completely soft prior to blending. This helps avoid clumps in the mixture and guarantees a silky, velvety consistency.
 </li>
 <li>
  <strong>
   Proper Gelatin Blooming:
  </strong>
  Allow the gelatin to soak in cold water for a minimum of 10 minutes prior to use. This process is essential for ensuring the cheesecake sets properly and maintains a smooth consistency.
 </li>
 <li>
  <strong>
   Chill for Optimal Texture:
  </strong>
  Chilling the cheesecake for a minimum of 6 hours, or preferably until morning after preparation, enables it to firm up correctly. This process aids in flavor enhancement and guarantees an ideal, easily cuttable consistency.
 </li>
</ul>
<h2>
 Variations
</h2>
<ul>
 <li>
  <strong>
   Lemon and Blueberry Cheesecake:
  </strong>
  Introduce a burst of fruitiness by mixing blueberry compote or fresh blueberries into the cheesecake mixture. Additionally, you could create a topping using freshly made blueberry sauce to offer a delightful juxtaposition between zesty lemon and juicy berries.
 </li>
 <li>
  <strong>
   Lemon and Ginger Cheesecake:
  </strong>
  To add some zest, incorporate crumbled ginger snaps or ginger cookies into the crust. The aromatic warmth of ginger complements the zesty lemon beautifully, enhancing the overall taste with a distinctive richness.
 </li>
 <li>
  <strong>
   Lemon Meringue Cheesecake:
  </strong>
  Enhance your cheesecake by adding a light, caramelized meringue topping. Once the cheesecake has firmed up, use piping bags to apply the meringue and then gently brown it using a kitchen torch, giving it a twist reminiscent of a lemon meringue pie.
 </li>
</ul>
<h2>
 Substitutions
</h2>
<ul>
 <li>
  <strong>
   Cream Cheese Substitute:
  </strong>
  If mascarpone is an option instead of cream cheese, go for it; it offers a subtler taste with an even silkier consistency. Alternatively, you could opt for Greek yogurt to make a lighter variant, although this would result in a somewhat runnier texture.
 </li>
 <li>
  <strong>
   Gelatin Alternative:
  </strong>
  If you'd rather avoid using gelatin or require a vegetarian/vegan alternative, consider substituting with agar-agar. Utilize it similarly to how you would use gelatin; however, keep in mind that agar-agar solidifies at room temperature, so modify your process based on this difference.
 </li>
 <li>
  <strong>
   Graham Cracker/Biscuit Substitute:
  </strong>
  To create an alternative base, consider using digestive biscuits, shortbread cookies, or perhaps a crust made from ground almonds or pecans. If you're looking for a gluten-free choice, opt for gluten-free graham crackers or crushed nuts instead.
 </li>
 <li>
  <strong>
   Heavy Cream Alternative:
  </strong>
  To go for a dairy-free or more lightweight choice, you could substitute coconut cream for heavy cream. This swap will maintain a lush, smooth consistency while adding a mild touch of coconut taste.
 </li>
</ul>
<h2>
 Best served with
</h2>
<img data-document-id="cms/api/amp/image/AA1zPXCR" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zPXCR.jpg"/>
<ul>
 <li>
  <strong>
   Fresh Berries:
  </strong>
  Combining fresh blueberries, raspberries, or strawberries complements the zesty lemon taste perfectly. These berries introduce vibrant colors and inherent sweetness, which amplify the cheesecake’s fruity undertones.
 </li>
 <li>
  <strong>
   Whipped Cream:
  </strong>
  A scoop of light, fluffy whipped cream offsets the richness of the cheesecake and adds a smooth contrast to the tangy lemon flavor.
 </li>
 <li>
  <strong>
   Coconut Flakes:
  </strong>
  Gently toasted coconut pieces bring a mild tropical taste along with a slight crispness, adding an intriguing textural difference to the creamy cheesecake.
 </li>
 <li>
  <strong>
   Lemon Curd Drizzle:
  </strong>
  Adding some additional lemon curd on the side or pouring it over the top intensifies the lemon taste, providing a strong, zesty punch for genuine enthusiasts of lemons.
 </li>
</ul>
<h2>
 How to Store Leftovers
</h2>
<p>
 For storing extra no-bake lemon cheesecake, ensure it’s securely covered with either plastic wrap or aluminum foil to stop it from becoming dry or picking up smells in the fridge. You may also opt to keep single portions in sealed containers. This dessert should remain good in your refrigerator for about 4 to 5 days.
</p>
<p>
 Should you wish to store extra portions in the freezer, encase the cheesecake (or separate slices) tightly with plastic wrap before placing them into a suitable freezer container or freezer bag. It’s safe to keep your cheesecake frozen for as long as two months. When ready to enjoy again, transfer the cheesecake from the freezer to the fridge and let it defrost gradually throughout the night. While its consistency might alter somewhat, expect an equally delightful flavor upon serving.
</p>
<p>
 See the complete video tutorial
 HERE!
</p>
<h2>
 Ingredients
</h2>
<h4>
 For the lemon curd:
</h4>
<ul>
 <li>
  ½ cup
  <strong>
   120ml Lemon juice
  </strong>
 </li>
 <li>
  ½ cup
  <strong>
   + 2 tablespoons
  </strong>
  125g Sugar
 </li>
 <li>
  3
  <strong>
   Large Egg yolks
  </strong>
 </li>
 <li>
  4 tablespoons
  <strong>
   60g Butter
  </strong>
 </li>
 <li>
  1 tablespoon
  <strong>
   Lemon zest
  </strong>
 </li>
</ul>
<h4>
 For the crust:
</h4>
<ul>
 <li>
  Pinch
  <strong>
   Salt
  </strong>
 </li>
 <li>
  180 g
  <strong>
   Biscuits/graham crackers
  </strong>
 </li>
 <li>
  90 g
  <strong>
   6 tablespoons Butter
  </strong>
 </li>
 <li>
  1 teaspoon
  <strong>
   Lemon zest
  </strong>
 </li>
 <li>
  1 tablespoon
  <strong>
   Milk
  </strong>
  optional
 </li>
</ul>
<h4>
 For the cheesecake:
</h4>
<ul>
 <li>
  3 teaspoons
  <strong>
   9g Gelatin powder
  </strong>
 </li>
 <li>
  50 ml
  <strong>
   Water
  </strong>
 </li>
 <li>
  2¼ cups
  <strong>
   500g Cream cheese
  </strong>
 </li>
 <li>
  1 cup
  <strong>
   125g Powdered sugar
  </strong>
 </li>
 <li>
  1 teaspoon
  <strong>
   Vanilla bean paste
  </strong>
 </li>
 <li>
  ⅔ cup
  <strong>
   180ml Heavy cream, cold
  </strong>
 </li>
 <li>
  1 tablespoon
  <strong>
   Lemon zest
  </strong>
 </li>
 <li>
  4-5 tablespoons
  <strong>
   Lemon curd
  </strong>
  optional
 </li>
</ul>
<h3>
 Instructions
</h3>
<ul>
 <li>
  To prepare the lemon curd, mix the egg yolks, sugar, lemon juice, lemon zest, and a touch of salt in a small saucepan. Ensure all ingredients are thoroughly combined.
 </li>
 <li>
  Next, reduce the heat to low and simmer the mixture for approximately 10 minutes. Ensure you stir often to avoid any sticking or curdling. It’s done once it reaches a desirable thickness.
 </li>
 <li>
  After thickening, take the pan off the heat source. Incorporate chilled butter into the mixture while continuously whisking until completely blended. Continue to stir until the curd achieves a consistent texture throughout.
 </li>
 <li>
  Position a mesh sieve above a bowl and strain the custard through it. This process eliminates all lumps, resulting in an ultra-smooth consistency.
 </li>
 <li>
  Cover with plastic wrap, ensuring it touches the surface of the lemon curd to prevent a skin from forming. Allow it to cool entirely at room temperature before refrigerating until needed.
 </li>
 <li>
  Prepare the cheesecake crust as follows: Place the biscuits either in a food processor or inside a Ziploc bag and grind them into small pieces. Mix in the melted butter and blend until well incorporated. Stir in the lemon zest. Then press this mixture firmly onto the base of an 8-inch (20cm) springform pan. Put it in the refrigerator to chill while you prepare the filling.
 </li>
 <li>
  Prepare the cheesecake filling as follows: Mix the gelatin powder with water in a small bowl. Allow this mixture to sit and soften for about 10 minutes.
 </li>
 <li>
  In a big mixing bowl, combine and whisk together the cream cheese, powdered sugar, lemon zest, and vanilla bean paste until you get a smooth mixture. Then stir in the heavy cream and continue beating until the texture becomes light and airy.
 </li>
 <li>
  Microwave the gelatin for 15 seconds to melt it. Blend the gelatin with the cheesecake mixture by slowly adding a few tablespoons of the cheesecake mix into the melted gelatin and stirring until well combined. Then pour this blend back into the main cheesecake mixture and combine thoroughly.
 </li>
 <li>
  Stir in a couple of tablespoons of lemon curd briefly.
 </li>
 <li>
  Pour into the springform pan and chill in the refrigerator for a minimum of 5-6 hours or leave it overnight.
 </li>
 <li>
  Remove the cheesecake from the refrigerator and evenly distribute the lemon curd over the top of the cheesecake.
 </li>
 <li>
  Chill the cheesecake until you're ready to serve it.
 </li>
 <li>
  Serve and enjoy.
 </li>
</ul>

Lemon Cheesecake Magic: No-Bake Delight

Unknown baking, baking recipes, cheesecake, desserts, recipes

Like you probably know, I'm a fan of cheesecakes, and I've previously posted about a baked lemon cheesecake recipe. However, let's switch gears this time with an equally delightful no-bake variation…