No-Bake Lemon Cheesecake
Recipe for 15 squares (2X2inch – 5X5cm)
- Use a scale and use the measurement in grams
- Use Digestive biscuit If you find them where you live.
2 cups (200g) Digestive biscuits (or Graham cracker )
1/2 cup (100g) unsalted butter
A teaspoon of ground Cinnamon
1 cup and 3/8 cup (350g) of full-fat Vanilla yogurt
1 cup (250ml) of heavy whipping cream
7/8 cup (200g) of full-fat cream cheese, softened to room temperature
1/2 cup (120g) of Granulated sugar
Fresh Lemon juice from a big Lemon or 1 and 1/2 if you have small lemons.
4 Tablespoon of Lemon curd (store-bought) or homemade)
10g of Gelatin sheets (about 6 sheets).
Topping 6-7 Tablespoon of Lemon Curd (homemade or store-bought)
Melt the butter and set aside.
Using a biscuit/brownie pan 11X7X1/2 inches (about 28x18x4 cm ) measure two strips (1 for the long side and one for the short side) of parchment paper that are about 4 inches (10 cm) more of the length of the size of the pan. Be sure that they are long enough that you can easily grab them on every side as shown in the video instructions.
Place the first strip (you don’t need to grease the pan first ) aligned in middle on the long side, then the second in the short side also aligned in the middle of the pan.
This step is very important because it will help you to take the cheesecake out of the pan when it is ready.
Crush the biscuits in a zipped top bag with a rolling pin or you can use a food processor or blender to grind them then add ground cinnamon.
Mix together the crushed biscuit ground cinnamon and melted butter. Place the mixture in the prepared pan and press it into the bottom but not too firmly. If you use Graham cracker the crust needs to be very tight and compact.
Use a Non-Stick spatula or flat cup to help pack it down and smooth out the surface.
Freeze the crust for at least 15 minutes.
Soak the gelatine sheets in a bowl of cold water for 5 to 10 minutes.
Using an electric mixer set at medium/high speed, beat well chill heavy whipping cream in a large bowl until stiff peaks form and place it in the fridge.
In another medium-large bowl, place the Vanilla yogurt, cream cheese, sugar, and beat with an electric mixer until light and smooth. Add lemon curd and then fold the whipped cream.
Heat the gelatine in the microwave for 10 seconds.
Heat also the lemon juice for 10 seconds or in a small saucepan over low heat for about a minute. Add the gelatine in the lemon juice and make sure it’s completely mixed. Let it cool off for a few minutes before you mix into the rest of the filling using an electric mixer set at medium/high speed.
Pour the filling in the over the crust and let it set in the refrigerator for about 3 hours or in the freezer for 1 hour.
Removed carefully the lemon cheesecake from the pan grabbing the parchment paper on every side. Place the cheesecake into a cutting board and add and smooth the Lemon curd on top.
With this recipe, you will have 15 squares (2X2 inches each- 5X5 cm) but you can slice it as big or small you like. Enjoy 🙂