how to make no-bake lemon cheesecake
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
7 oz Maize Biscuits(200g)
5 tbsp Butter3.5 oz (100g)
Filling
16 oz Cream Cheese(450g)
13.8 oz Condensed Milk(390g)
1/2 cup Freshly Squeezed Lemon Juice4 fl oz (120 mL)
7 oz Heavy Cream(200g)
2 tbsp Water1 fl oz (30 mL)
0.2 oz Unflavored Gelatin (1/2 envelope)(6g)
Zest of 3 Lemons
Decoration
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.
