Lemon Cheesecake (No-Bake)

Lemon Cheesecake (No-Bake)

Here’s a recipe that will not only delight your taste buds but also bring a touch of freshness to hot summer days: no-bake lemon cheesecake. This delicious dessert is perfect for enjoying at a festive meal or during relaxing moments at home. Plus, it’s easy to make, and the final result will surely be impressive.

Preparation time: 30 minutes
Chilling time: 4-6 hours
Number of servings: 8-10 servings

Required ingredients:
*For the crust*
- 164 g digestive biscuits
- 75 g butter (82% fat)

*For the cream cheese*
- 100 g ricotta
- 150 ml yogurt (you can use lemon yogurt for a more intense flavor)
- 100 ml liquid cream
- 1 packet gelatin granules
- 2 tablespoons powdered sugar

*For the lemon jelly*
- Juice from 2 lemons
- 100 ml peach juice
- 3 tablespoons powdered sugar
- 1 tablespoon flour

*For decoration*
- 1/2 lemon (sliced or grated)

Helpful tips about ingredients:
- Digestive biscuits are the perfect base for the crust, but you can also experiment with cocoa biscuits for a delicious contrast.
- Choose a high-quality butter with 82% fat content for a richer and more flavorful crust.
- Ricotta is a light and creamy cheese that adds a wonderful texture to the creams.

Preparation steps:

1. Prepare the base: Start by lining the bottom and sides of a 20-22 cm dish with cling film or aluminum foil. This will make it easier to remove the cheesecake once it has set.

2. The crust: Crush the digestive biscuits in a food processor or place them in a bag and crush them with a rolling pin until they become a fine powder. Add the melted butter and mix well until you achieve a homogeneous mixture.

3. Shaping the crust: Pour the biscuit mixture into the prepared dish and carefully press it down, ensuring it is even and well-packed. Place the dish in the fridge for 10-15 minutes to set.

4. Cream cheese: In a bowl, whip the cream until it becomes firm. In another bowl, mix the ricotta, yogurt, and powdered sugar. Once you have a smooth cream, gently fold in the whipped cream.

5. Gelatin: Prepare the gelatin according to the instructions on the package (usually, it dissolves in warm water). Then, add the gelatin to the cream cheese and mix well.

6. Assembling the cheesecake: Pour the cream cheese over the biscuit base in the fridge and level it with a spatula. Cover the dish with cling film and let it chill in the fridge for 2-3 hours, or until the cream has set.

7. Preparing the lemon jelly: In a saucepan, combine the lemon juice, peach juice, sugar, and flour. Place the mixture over medium heat, stirring constantly to avoid lumps. When the jelly thickens, remove it from the heat and let it cool slightly.

8. Finalizing the cheesecake: Once the cream cheese has set, pour the lemon jelly evenly over the cheesecake. Leave it in the fridge for another 2-3 hours to set completely.

9. Serving: Before serving, decorate the cheesecake with lemon slices or grated lemon peel for an attractive appearance. Serve with pleasure and enjoy every bite!

Possible variations:
- You can add pieces of fresh fruit, such as raspberries or blueberries, to the cream cheese for an extra burst of flavor and color.
- Instead of peach juice, use pineapple or mango juice to vary the jelly flavor.

Ideal combinations:
This lemon cheesecake pairs perfectly with a cold mint tea or a glass of lemonade, enhancing the fresh flavors of the dessert. You can serve it alongside a scoop of vanilla ice cream or a fruit sorbet for a delicious contrast.

Nutritional benefits:
Lemon cheesecake is a good source of protein from ricotta and yogurt, while being lower in calories compared to other baked desserts. Lemon provides a boost of vitamin C, essential for immunity.

Frequently asked questions:
- Can I use another type of cheese?
Yes, you can experiment with Philadelphia cheese for a richer texture or mascarpone for a more intense flavor.

- How long can the cheesecake be kept?
The cheesecake can be stored in the fridge for 3-4 days, covered with cling film.

- Is it possible to freeze it?
Yes, the cheesecake can be frozen, but it is recommended not to add the jelly on top before freezing. Once thawed, the cheesecake will retain its texture and flavor.

Now that you have all the necessary information, all that’s left is to start making this lemon cheesecake, which will surely become a favorite among family and friends! Enjoy cooking and every moment spent in the kitchen!

 Ingredients: Base 164 g digestive biscuits 75 g butter (82% fat) Cream cheese 100 g ricotta 150 ml yogurt 100 ml liquid cream 1 sachet gelatin granules 2 tablespoons powdered sugar Lemon jelly 2 lemons 100 ml peach juice 3 tablespoons powdered sugar 1 tablespoon flour Decoration 1/2 lemon