No-bake lemon cheesecake
Description
Homemade baked goods to go with tea. To make the cheesecake, I used cream cheese and thick Greek yogurt — that way the dessert turns out more delicate and light. You can substitute heavy cream for the yogurt if you like, but then the cheesecake will be more caloric. Add sugar to taste; with my proportions it comes out moderately sweet, with a rich lemon aroma. I used a 16 cm diameter springform cheesecake pan. You can make the cheesecake with a layer of lemon curd or with lemon jelly (as I did). An excellent refreshing summer dessert! Light, tasty, and very aromatic.
Instructions
- 1
Step 1
Prepare all the necessary ingredients according to the list.
- 2
Step 2
Prepare the base. Put the shortbread cookies in the blender bowl and process them into fine crumbs.
- 3
Step 3
Add melted butter to the liver and blend everything in a blender. The consistency should be like wet sand.
- 4
Step 4
Line a 16 cm baking tin with acetate film and wrap the bottom in several layers of foil. Press the cookie crust in firmly and pack it down evenly.
- 5
Step 5
For the cheese layer, soak the gelatine in cold water, let it swell, then dissolve it in a bain-marie or in the microwave in short bursts.
- 6
Step 6
Remove the zest from one lemon and squeeze the juice.
- 7
Step 7
Place the cream cheese, yogurt, and sugar in the blender bowl. Blend until smooth.
- 8
Step 8
Add the lemon juice and zest.
- 9
Step 9
Pour in the dissolved gelatin and mix again.
- 10
Step 10
You should end up with a homogeneous liquid mixture.
- 11
Step 11
Pour the prepared cheese mixture into the tin onto the biscuit base. Refrigerate for 3–4 hours.
- 12
Step 12
Prepare the jelly. In a saucepan, combine water, sugar, and lemon juice. Bring to a boil.
- 13
Step 13
Soak the gelatin in cold water and let it swell.
- 14
Step 14
Add yellow food coloring to the sugar and lemon juice syrup, stir, and remove from the heat. Immediately add the bloomed gelatin to the hot syrup and mix thoroughly.
- 15
Step 15
Take the set cheesecake out of the refrigerator and garnish with thinly sliced lemon wedges and blueberries.
- 16
Step 16
Carefully pour the warm jelly and refrigerate for several more hours until fully set.
- 17
Step 17
Take out the prepared lemon cheesecake and carefully remove it from the mold. Transfer to a plate.
- 18
Step 18
Cut into pieces and serve.