Lemon Cheesecake | No Bake Lemon Cheesecake Recipe
Lemon Cheesecake Recipe with step by step pictures. Buttery biscuit base topped with a creamy lemon flavoured cheese filling and a lemon jelly layer. This is a no bake cheesecake recipe made without cream cheese, eggs, more over it has no baking involved, still it taste so creamy and decadent. Learn how to make the best lemon cheesecake with stepwise pictures and video.
Equipment
- 1 8 inch round removable base cake pan
- 1 Sauce Pan
- 1 Mixing Bowl & Spatula
- 1 Electric Beater
- 1 Blender
Ingredients
For Cheesecake Crust
- 250 grams Digestive Biscuits I used milk bikis
- 75 grams Unsalted Butter melted
For Cheesecake Creamy Filling
- 1 cup Hung Yogurt or use 225 grams Cream Cheese
- 1 cup Icing Sugar
- ½ teaspoon Lemon Zest
- 1 tablespoon Lemon Juice
- ¾ cup Cream I used amul 25% fat cream
- 1 tablespoon Gelatin
- 3 tablespoon Water
For Lemon jelly topping
- ½ cup Water
- ½ cup Sugar
- 2 tablespoon Lemon Juice
- ⅛ teaspoon Yellow Food Colour
- 2 teaspoon Cornstarch
- 1½ teaspoon Gelatin
Instructions
- 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. Set aside. Whip cream using electric beater until 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.
Notes
- Instead of using hung curd, you can use cream cheese. Make sure cream cheese is at room temperature for easy mixing.
- Instead of using gelatin, you can use agar agar powder. Use half the quantity of agar agar powder.
- You can skip the top jelly layer if you want.
- Instead of using lemon flavour, you can use orange zest and orange juice.
- A small splash of lemon liqour can be used in the top jelly layer.
Storage & Serving
You can keep this cheesecake in fridge wrapped well for upto a week.Nutrition
Serving: 1servingsCalories: 492kcalCarbohydrates: 55gProtein: 6gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 74mgSodium: 262mgPotassium: 121mgFiber: 1gSugar: 37gVitamin A: 944IUVitamin C: 2mgCalcium: 71mgIron: 1mg
Tried this recipe?Let us know how it was!