No Bake Lemon Cheesecake

The weather continues to be gorgeous in our part of the world… cool…windy… cloudy and sunny in between….

But today’s recipe is a perfect summer dessert. The chilled sweet creamy cheese and the freshness of lime is a beautiful combo and this drove me to make a Lemon Cheesecake. Last weekend my gorgeous friend decided to make a traditional Kerala meal (comfort food!!) and brought it home to treat us!! There was Chicken fry marinated in traditional Kerala spices… and steamy hot Puttu (rice steamed cake) with spicy chicken curry… It’s so wonderful to feel pampered once in a while…. And we did justice to the yummy meal and ended with my No Bake Lemon Cheesecake… it was my way of showing gratitude to her thoughtful gesture (Thank you Zanam!)… Cheesecake is pretty much my life! I am the kind of gal who ends up having a snack related day dream that is to bake and eat cheesecake all day long… undisturbed…. No harm in day dreaming right?

Like all my recipes… this cheesecake is easy to make, high in flavor and all you need to do is mix… so enjoy the no-bake situation! It can’t get any easier than this and it’s delicious and light!

Ready for some no-bake cheesecake?  

Serves 6

 

Ingredients

Base:

Digestive Biscuits crushed 150gm
Unsalted Butter 75gm
Sugar 3tblsp

 

Filling:
Philadelphia Cream Cheese 250 gm
Lemon juice and zest of 2 lemons
Castor Sugar – ½ cup (add more if needed)
Whipped cream – ½ cup
Gelatin – mix 2 tsp powder mixed with 1 tblsp warm water and set it aside

 

Loose bottomed cake tin

 

Method:

1.       In bowl mix together the crushed biscuits and butter till all the crumbs are coated with butter. Spoon the crumbs in to the cake tin and press down and refrigerate it while you make the filling.

2.       In a large bowl beat the cream cheese till creamy. Then add sugar and whipped cream and beat again until its combined well.

3.       Then add Lemon juice and zest and beat again just for a few seconds. Do not mix too much else the cream mixture will split. If needed add more sugar depending on your sweet tooth! Then add gelatin and mix to combine. Please make sure the gelatin is cool before combining.

4.       Pour this cream mixture into the refrigerated biscuit base and chill in the fridge for at least 2 hours to set before serving.

5.       Garnish with whipped cream or mixed berries or lemon wedges and sprigs of fresh mint.

 

Tips:

·         Cream cheese must always be in room temperature

·         You can skip Gelatin if you wish… the cream cheese will be firm but not as firm as a baked cheesecake.

·         This is a dessert you can bake way ahead.

·         You can substitute sugar and whipped cream with condensed milk.

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