Lemon cheesecake
I invite you to discover together a delicious and refreshing recipe, perfect for hot summer days: No-Bake Lemon Cheesecake. This dessert is not only easy to prepare but also an explosion of citrus flavors that will bring a smile to your face. Without turning on the oven, you will create a refreshing, tangy dessert, ideal for impressing your friends and family.
Preparation time: 30 minutes
Chilling time: 4 hours
Number of servings: 8-10
Ingredients:
For the crust:
- 250 g biscuits (preferably digestive biscuits or Oreos)
- 150 g butter (melted)
- Zest of one lemon
- Juice of one lemon
For the lemon cream:
- 3 eggs
- 125 g sugar
- Zest of 2 lemons
- Juice of 2 lemons
- 1 tablespoon cornstarch
- 50 g butter (at room temperature)
For the cheese cream:
- 500 g quark cheese (or ricotta, if you prefer)
- 200 ml liquid cream
- 2 tablespoons powdered sugar
- 1 packet of gelatin (approximately 10 g)
Preparation technique:
Step 1: Prepare the crust
Start by crushing the biscuits in a blender or place them in a bag and crush them with a rolling pin. Make sure to achieve a fine texture without large pieces. In a bowl, melt the butter and add the lemon zest and lemon juice. This will give the biscuits a vibrant flavor. Mix the crushed biscuits with the melted butter to create a moist mixture.
Helpful tips:
For an even more intense flavor crust, you can use cocoa biscuits.
Step 2: Form the crust
Line a round springform pan (preferably 26 cm in diameter) with parchment paper or plastic wrap. Spread the biscuit mixture evenly in the pan, pressing it down well to create a solid base. Place the pan in the refrigerator to harden while we prepare the cream.
Step 3: Lemon cream
In a bowl, whisk the eggs with the sugar until you achieve a frothy and light-colored mixture. Add the lemon zest and lemon juice. Mix the cornstarch with a little lemon juice to avoid lumps, then incorporate it into the egg mixture.
Step 4: Cooking the cream
Place the mixture over steam in a heat-resistant container for 5-10 minutes, stirring constantly, until the cream thickens, similar to pudding. Once ready, remove it from the steam and add the butter, stirring until completely melted. Let the cream cool.
Step 5: Cheese cream
Whip the cream until it becomes firm, then gradually add the powdered sugar. Incorporate the quark cheese, one tablespoon at a time, mixing gently to maintain airiness. Prepare the gelatin according to the package instructions and add it to the cheese cream.
Step 6: Combining the creams
Mix the cooled lemon cream with the cheese cream, ensuring everything is well incorporated. Pour the cream over the crust, leveling the surface with a spatula. Place the cheesecake in the refrigerator for at least 4 hours, or until it is completely set.
Serving and presentation
After the cheesecake has set, you can decorate it with lemon slices or a berry sauce for a delicious contrast. You can also reserve 2 tablespoons of the lemon cream to use as a topping.
Variations and tips
- You can add a vanilla pod to the lemon cream for extra flavor.
- If you want a taller cheesecake, use a smaller pan.
- Substitute quark cheese with mascarpone for a richer texture and taste.
- You can experiment with other flavors such as oranges or limes for a different version of this cheesecake.
Calories and nutritional benefits
This dessert contains approximately 300-350 calories per serving, depending on the ingredients used. Quark cheese is an excellent source of protein, and lemon provides a good dose of vitamin C, beneficial for the immune system.
Frequently asked questions
1. Can I use another type of cheese?
Yes, you can try mascarpone or ricotta cheese, depending on your preferences.
2. What can I do if I don't have gelatin?
You can use agar-agar as a vegetarian alternative.
3. How can I make the cheesecake less sweet?
Reduce the amount of sugar in the recipe or use a natural sugar substitute.
4. How long can the cheesecake be stored in the refrigerator?
It can be kept in the refrigerator for up to 5 days, covered with plastic wrap.
Now that you have all the necessary information, all that's left is to start cooking! This no-bake lemon cheesecake recipe is not only easy to make but also a wonderful way to enjoy summer. Enjoy!
Ingredients: For the base: 250 g biscuits 150 g butter 1 lemon For the lemon cream: 3 eggs 125 g sugar 2 lemons 1 tablespoon cornstarch 50 g butter For the cheese cream: 500 g quark cheese 200 ml liquid cream 2 tablespoons powdered sugar 1 packet gelatin
