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how to make no-bake lemon cheesecake

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The cheesecake is probably the easiest and quickest you've ever seen, with a light lemon flavor, making it a not-so-sweet dessert. Let's learn how to make this delight!

PORÇÕES14 slices

CALORIAS306 Kcal

PREP.2h 59m

COZ. 1m

TOTAL3h

COZINHAAmerican

INGREDIENTES

Crust

1

7 oz Maize Biscuits(200g)

2

5 tbsp Butter3.5 oz (100g)

Filling

1

16 oz Cream Cheese(450g)

2

13.8 oz Condensed Milk(390g)

3

1/2 cup Freshly Squeezed Lemon Juice4 fl oz (120 mL)

4

7 oz Heavy Cream(200g)

5

2 tbsp Water1 fl oz (30 mL)

6

0.2 oz Unflavored Gelatin (1/2 envelope)(6g)

7

Zest of 3 Lemons

Decoration

1

Lemon Zest


INSTRUÇÕES

  • Crust

    1

    <p>Place the cookies in a blender and blend until it turns into a fine crumb.</p>

    2

    <p>Melt the butter and add it to the blender.</p>

    3

    <p>Blend a little more.</p>

    4

    <p>Transfer the mixture to a 20 cm (approximately 8 inches) removable-bottom pan.</p>

    5

    <p>Press it down with the back of a spoon or with your fingertips.</p>

    6

    <p>Cover the entire bottom and go up a little on the sides with the crumb mixture.</p>

    7

    <p>Place it in the freezer for 15-20 minutes.</p>

    8

    <p>Meanwhile, prepare the filling.</p>

  • Filling

    1

    <p>In the blender, combine the cream cheese, condensed milk, freshly squeezed lemon juice, and heavy cream. Blend for 1 minute.</p>

    2

    <p>If necessary, scrape down the sides of the blender with a spatula.</p>

    3

    <p>In a bowl with water, dissolve the unflavored gelatin. Once set, microwave for about 15-20 seconds until melted.</p>

    4

    <p>Add the melted gelatin to the blender and blend for only about 20 seconds.</p>

    5

    <p>Turn off the blender and add the lemon zest, stir with a spatula.</p>

    6

    <p>Take the pan from the freezer and pour in the cream mixture.</p>

    7

    <p>Refrigerate until it sets and chills.</p>

    8

    <p>When serving, garnish with lemon zest.</p>


Observações e Fotos

Valid to: 3 days when stored in the refrigerator.

Foto 2