Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, non-baked lemon cheesecake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Non-baked Lemon cheesecake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Non-baked Lemon cheesecake is something which I have loved my entire life. They’re nice and they look wonderful.
Light and fluffy no bake cheesecake with a tart lemon taste. Easy Lemon Cheesecake (No Bake) Easy No-Bake Lemon Cheesecake - A delicious lemon cheesecake with a crunchy biscuit base that's absolutely packed full of flavour from the fresh lemon zest and juice. In a food processor, pulse the graham crackers until they are finely ground. Add the butter and lemon zest and pulse until combined.
To get started with this recipe, we have to first prepare a few ingredients. You can cook non-baked lemon cheesecake using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Non-baked Lemon cheesecake:
- Take 100 g digestive biscuits
- Take 40 g butter
- Prepare 250 g cream cheese
- Make ready 280 ml double cream
- Prepare 100 g caster sugar
- Prepare Zest of 2½ lemons
- Take 5 tsp lemon juice
This cheesecake does not taste like lemon. Pour the cheesecake filling into the pre-baked crust. To prepare the crust, mix together the graham cracker crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until combined.
Steps to make Non-baked Lemon cheesecake:
- Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
- Melt the butter (40g). - Crush the digestive biscuits (100g). - Mix together the crushed biscuits and melted butter. - Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
- Finely grate the zest of 2½ lemons. Squeeze out the juice until you have enough for 5 tsp and set aside.
- Whip the double cream (280ml/300g) until it forms a soft peak. Add the cream cheese (250g), caster sugar (100g), lemon zest and lemon juice. - Whisk together until combined and thick.
- Remove the tin from the fridge and add the lemon mixture. Add a little at a time and push the mixture down with the back of a spoon, so there are no gaps. - Once you've added all of your lemon mixture, smooth the top with a palette knife. - Put your cheesecake into the fridge for at least 2 hours to set fully. Enjoy!
To prepare the crust, mix together the graham cracker crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until combined. Put biscuits in food processor and mix to fine pieces. Put in a tin and leave to set. In a large bowl, beat cream cheese, condensed milk, lemon juice and lemon zest together with an electric whisk until smooth.
So that is going to wrap this up with this special food non-baked lemon cheesecake recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
