How to Prepare Award-winning No-bake Lemon cheesecake
Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Ultimate No-bake Lemon cheesecake. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from No-bake Lemon cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare No-bake Lemon cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make No-bake Lemon cheesecake is 8 servings (18cm). So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook No-bake Lemon cheesecake estimated approx 15 minutes.
To begin with this recipe, we have to first prepare a few components. You can have No-bake Lemon cheesecake using 7 ingredients and 5 steps. Here is how you cook that.
Ingredients and spices that need to be Prepare to make No-bake Lemon cheesecake:
- 100 g digestive biscuits
- 40 g butter
- 250 g cream cheese
- 280 ml double cream
- 100 g caster sugar
- Zest of 2½ lemons
- 5 tsp lemon juice
Instructions to make No-bake 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!
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