No Bake Lemon Cheesecake Recipe with step-by-step pictures. Buttery biscuit base topped with a creamy cheese filling and a lemon jelly layer.
That is one in every of the recipe which i desired to try for quite a protracted time. Finally i made it few days back and it was a brilliant hit. It has a extremely lovely lemon taste to it which i like a lot.
About this Recipe
A cheesecake is a sweet dessert with a number of layers. The major and thickest layer is made up of a soft, fresh cheese (normally cottage cheese, cream cheese, or ricotta), eggs, and sugar. If there may be a bottom layer, it is generally made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake will be made either baked or unbaked (and is generally refrigerated).
Cheesecake is usually sweetened with sugar and will be flavoured in a wide range of ways. The major cheese layer will be flavoured with vanilla, spices, lemon, chocolate, pumpkin, or other flavours. Topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients can add additional
flavours and visual appeal.
This cheesecake has three layers. A buttery biscuit layer, a lemon cream filling and a tangy lemon jelly layer. So good and so citrusy. For those who adore the taste of lemons you then will love this needless to say.
What’s the difference between no-bake cheesecake and regular cheesecake?
The major difference is that there are not any eggs in a no-bake cheesecake, and it sets by chilling within the refrigerator. A baked cheesecake accommodates eggs within the recipe, is baked in a water bath, after which chilled within the refrigerator. These two cheesecakes have
completely different textures.
This can be a pretty easy to make cheesecake. You simply need a handful of ingredients to make this. The more cool thing is you do not need cream cheese to make this cheesecake. So you possibly can easily call this recipe as cheesecake without cream cheese. I used hung curd to make this, i took some thick yogurt and poured in some cheesecloth lined over a sieve and put it in fridge and let it drip overnight, the subsequent day i got the gorgeous thick hung yogurt which will be easily substituted for cream cheese.
Ingredients for No Bake Lemon Cheesecake Recipe
Unsalted Butter :
Unsalted butter lets you completely control the flavour of your recipe. This is particularly vital in baked goods that rely heavily on the pure, sweet cream flavour of butter (butter cookies or pound cakes). In terms of cooking, unsalted butter allows the true, natural flavour of your foods to shine through.
Hung Yogurt :
Hung curd is just yoghurt that has been completely dehydrated. It is rather easy to make at home. Tie some curd in a muslin cloth and hang it for no less than 3-4 hours, or until all of the water has drained out. After this time, the bundle is squeezed to extract all the water, and the hung curd is prepared.
Lemon Zest :
The yellow a part of the peel (skin) on the surface of a lemon is often called lemon zest. The zest is shiny, brightly colored, and textured is the fruits outer surface that customers can see. Essence (the inner white, fibrous membrane directly below the zest which helps to guard the fruit inside).
Learn how to Make Lemon Cheesecake
- Line a 18 cm round baking pan with plastic wrap and put aside.
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Start by making crust. Take cookies in a blender and powder them, add in melted butter and blend well.
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Spoon this within the pan and press it evenly using a spoon. Chill this in fridge till you wish them.
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Take gelatin in a bowl, add in some water and let it bloom for five mins. Take this in a sauce pan and warmth gently till it melts down.
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Whip some cream until it forms soft peaks. Put aside.
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Now take hung curd, powdered sugar, vanilla, lemon zest, lemon juice in a bowl and use beater to whip this till creamy.
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Add within the gelatin mix and provides mix.
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Fold in cream and blend gently.
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Spoon this mix over the chilled crust and chill this for 4 to six hours till set .
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Now make the topping. Take sugar, water, lemon juice, gelatin in a sauce pan and warmth on low heat till the gelatin is melted. Now add in food color and blend well.
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Mix cornflour with little water to form a slurry, pour this into the lemon mix and warmth till it thickens.
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Now cool this frivolously. Take cheesecake from fridge, pour this over the cheesecake and set it for two to 4 hours.
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Now remove this fastidiously from tin using the assistance of plastic wrap and put aside. Slice and serve.
