lemon cheesecake

7/28/2019 Lemon Cheesecake

1/4

Individual No-Bake Lemon Cheesecakes

Equipment

- Small pan

- Wooden Spoon

- Mixing Bowl

- 5 Small dessert bowls

Ingredients

For the base:

- 1/2 pack - 200g of Digestive Biscuits

- 50g Butter (I used margarine)

For the topping:

- 200g Philadelphia Light Cream Cheese

- Approx 50g Icing Sugar/Confectioners Sugar

- Grated zest of 1 lemon

- Juice of 1/2 lemon

Method:

1) Crush the digestive biscuits in a bag using a small rolling pin until they are a finecrumb.

2) Melt the butter in a pan and add in the crushed biscuits.

3) Spoon the biscuit mixture into your individual bowls and press down using a

teaspoon until firm. Leave to set in the fridge for about 30 minutes.

4) Whilst the bases are cooling, put the cream cheese into the mixing bowl and give

it a quick mix with the wooden spoon.

5) Add in the icing sugar, the zest of the lemon and a bit of juice at a time until it is

as sweet or as lemony as you would like.

6) Lick the spoon.

7) Then, take the bowls out of the fridge and spoon the mixture onto the top of the

bases and put back in the fridge for a further 30 minutes to set (if you can wait that


2/4

long.)

8) Decorate as you please! I chose blueberries. Yum.

The Best {No-Bake} Lemon Cheesecake

Ingredients

Crust:

9 whole rectangular graham crackers (for about 1 1/2 cups crushed)

5 tablespoons butter, melted

1 teaspoon grated lemon zest

Lemon Curd: 1 large egg plus 1 egg yolk

1/4 cup sugar

pinch salt

2 tablespoons fresh lemon juice

1 tablespoon butter

1 tablespoon heavy cream

Filling: 1/4 cup fresh lemon juice, from about 2 lemons

1 envelope (2 3/4 teaspoons) unflavored gelatin

1 1/2 pounds (3 bars) cream cheese, softened to room temperature

3/4 cup sugar

pinch salt

1 1/4 cups heavy cream, room temperature

Directions

1. For the crust: preheat the oven to 350 degrees and adjust an oven rack to the middle

position. In a food processor, pulse the graham crackers until they are finely ground. Add

the butter and lemon zest and pulse until combined. Alternately, the graham crackers canbe crushed in a resealable bag with a rolling pin and then poured into a bowl where the

zest and butter can be stirred in. Press the mixture onto the bottom of a 9-inch springform


3/4

pan. Bake the crust until it is lightly golden brown, about 8 minutes. Cool the crust

completely on a wire rack before filling.

2. For the curd: while the crust is cooling, whisk the egg, egg yolk, sugar and salt togetherin a small saucepan. Whisk in the lemon juice and cook over medium-low heat, stirring

constantly, until the mixture is thick and pudding-like, about 3-4 minutes. Remove from

the heat and stir in the butter and cream. Press the mixture through a fine mesh strainer orsieve into a small bowl and refrigerate until needed.

3. In a small bowl, put the 1/4 cup fresh lemon juice. Sprinkle the gelatin over the top andlet it stand until the gelatin softens, about 5 minutes. Microwave the mixture until it is

bubbling around the edges and the gelatin dissolves, about 30 seconds. Set aside.

4. For the filling: In a large bowl with a handheld mixer or in the bowl of a stand mixer,beat the cream cheese, sugar, and salt until smooth and creamy, scraping down the sides

of the bowl, about 2 minutes. Slowly add the cream and beat until the mixture is light and

fluffy, about 2 minutes. Add the gelatin mixture and 1/4 cup of the refrigerated lemoncurd. Beat until the mixture is smooth and airy, about 3 minutes.

5. Pour the filling into the cooled crust and smooth the top. Following the photos below,pour thin lines of remaining curd on top of the cake and lightly drag a pairing knife or

skewer through the lines to create a marble appearance. I found it wasnt quite as easy as

I thought to pour the lemon curd into lines. I kind of scooped it out of the cup onto thecheesecake and spooned it into lines. It doesnt have to be perfect since the imperfections

are somewhat hidden after you drag through the lines.

6. Refrigerate the cheesecake until set, at least 6 hours. Remove the sides of the pan, cutinto slices and serve.

7. Scoop/Pour the lemon curd into thin lines. This doesnt have to be perfect its a bit hard

to pour so do the best you can. (Photo #1 below)

8. Drag the paring knife or skewer through the lines to create the decorative pattern.

No-Bake Cheesecake

Ingredients 2 packages (20 sheets) graham crackers 11 tablespoons (1 3/8 sticks) unsalted butter, melted

2 tablespoons sugar

2 8-ounce packages cream cheese, room temperature

1 14-ounce can (1 1/4 cups) sweetened condensed milk

1/4 cup fresh lemon juice


4/4

1 teaspoon vanilla extract

Directions1. Step 1Put graham crackers in a large resealable plastic bag, and crush them

with a rolling pin until very fine crumbs form.

2. Step 2Pour crumbs into a medium bowl; stir in sugar. Add butter, and stiruntil well combined.

3. Step 3Press the crumb mixture into a 9-inch springform pan, spreading it 11/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10minutes.

4. Step 4Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in thecondensed milk a little at a time, scraping the sides of the bowl as necessary.Beat in the lemon juice and vanilla.

5. Step 5Pour the filling into the crust; smooth the top with a rubber spatula.

Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

6. Step 6Unclasp sides of pan, and remove cheesecake.

No-bake lemon cheesecakePreparation 15 - 20 min

Cooking 1 hr

Serves 8

Mix together 225g crushed digestive biscuits and 90g melted butter to formthe base.

Divide half the mixture between 8 individual dessert glasses and press downlightly.

Beat 450 g cream cheese (at room temperature) in a bowl, then pour in 1 can(385 g) Nestl Sweetened Condensed Milk a little at a time, beatingcontinuously.

Once mixed, beat in the juice and zest of 2 lemons and 1 tsp (5 ml) vanilla

extract.

Layer the mixture and the remaining base mixture in the glasses. Cover withplastic wrap and refrigerate for at least 1 hour until firm and ready to serve.

lemon cheesecake

Documents