Dec 3, 2015

No Bake Lemon Cheesecake Recipe


This is one of the recipe which i wanted to try for quite a long time. Finally i made it few days back and it was a super hit. It has a really lovely lemon taste to it which i adore so much.

This cheesecake has three layers. A buttery biscuit layer, a lemon cream filling and a tangy lemon jelly layer. So good and so citrusy. If you adore the taste of lemons then you will love this for sure..



This is a pretty easy to make cheesecake. You just need a handful of ingredients to make this. The more cool thing is you dont need cream cheese to make this cheesecake. So you can easily call this recipe as cheesecake without creamcheese..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 next day i got the beautiful thick hung yogurt which can be easily substituted for cream cheese.


Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 15 mins
Chilling Time : Overnight
Serves: 6 to 10

Ingredients:

For Crust:
Digestive Biscuits - 250 grams ( I used milk bikis)
Unsalted Butter - 75 grams melted

For Filling:

Hung Yogurt or Cream Cheese - 1 cup ( I used Homemade)
Icing Sugar or Powdered Sugar - 1 cup
Lemon Zest - 1/2 tsp
Lemon Juice - 1 tblspn or to taste
Cream - 3/4 cup ( I used amul 25% fat cream)
Gelatin or China grass - 1 tblspn
Water - 3 tblspn

For Topping:

Water - 1/2 cup
Sugar - 1/2 cup
Lemon Juice - 2 tblspn
Yellow Food Colour a pinch
Cornflour - 2 tsp
Gelatin - 1.5 tsp

My 1 cup measures 240 ml

Method:

Line a 18 cm round baking pan with plastic wrap and set aside.

Start by making crust. Take cookies in a blender and powder them, add in melted butter and mix well.


Spoon this in the pan and press it evenly using a spoon. Chill this in fridge till you need them.


Take gelatin in a bowl, add in some water and let it bloom for 5 mins. Take this in a sauce pan and heat gently till it melts down.


Whip some cream untill it forms soft peaks. Set aside.


Now take hung curd, powdered sugar, vanilla, lemon zest, lemon juice in a bowl and use beater to whip this till creamy.


Add in the gelatin mix and give a good mix.


Fold in cream and mix gently.


Now spoon this mix over the chilled crust and chill this for 4 to 6 hours till set .


Now make the topping. Take sugar, water, lemon juice, gelatin in a sauce pan and heat on low heat till the gelatin is melted. Now add in food colour and mix well. 

Mix cornflour with little water to form a slurry, pour this into the lemon mix and heat till it thickens.

Now cool this lightly. Take cheesecake from fridge, pour this over the cheesecake and set it for 2 to 4 hours.

Now remove this carefully from tin using the help of plastic wrap and set aside..Slice and serve.

Pictorial:
I poured some yogurt over a sieve which is lined with
cheesecloth and put that in fridge overnight. Now hung
 curd is done..Check this post for detailed post

I used a removable bottom cake pan..If you dont have 
this, use normal cake pan and line it with plastic wrap

Now for the base

start by melting butter

set aside

take biscuits in a blender

crush them roughly

put that in a bowl

pour over melted butter

give a good mix

Now it is well mixed

spoon that into the pan

press with a spatula

press evenly
now it is all evenly lined

chill it in fridge or freezer till you make the filling
add some water to it

let it soak for 5 mins till it blooms

transfer the mix to a sauce pan

melt it down gently
whip some cream till soft and set aside

Now lets make the cheesecake filling

Take cream cheese or hung curd in a bowl

add in icing sugar

add in lemon zest..zest only the yellow part, dont grate the white bitter part

I added around 1/2 tsp of zest

add in little lemon juice..This depends how lemony
 you want to the cake to be, so taste it and add more..

use a whisk to whip this till creamy

now it is well mixed up

add the gelatin mix in

mix well

add in the whipped cream

fold gently

now it is combined

take the biscuit base from fridge

pour the creamy filling in

smooth the top

chill this till set

Once the cheesecake is set, make the topping..


Take sugar in a sauce pan


add in water


add in lemon juice


add in gelatin


mix well


heat till gelatin is melted


add in yellow food colour


mix well

Now take some cornflour in a bowl


add little water to mix it up


pour it in


cook for few mins till it thickens


Now take your cheesecake


pour this over


now put this in fridge to set again


now it is set


slowly unmould it


DONE


SLICE AND SERVE

11 comments:

  1. is gelatin important?

    ReplyDelete
  2. What is othef substitute for gelatin orchina grass.

    ReplyDelete
  3. It's good when you bake yourself and not the cake :D

    ReplyDelete
  4. @Anonymousno sub for chinas grass of gelatin.

    ReplyDelete
  5. Hi can we skip gelatin? What will happen if we don't use it?

    ReplyDelete
  6. Fresh cream should be beaten until peak?

    ReplyDelete
  7. I do not have hand blender, it is possible to whip cream in mixer grinder. Please reply.

    ReplyDelete
    Replies
    1. u can try pulsing it. if you have a hand whisk, you can try whisking it.

      Delete
    2. Thanks for your reply, I think I better buy a hand blender, but I am getting confused which one to buy, if you don't mind would you please guide me which one should I get. Thanks again.

      Delete

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