Last updated on: By KayleneFiled Under: Desserts, Lemon Recipes, RecipesLeave a Comment
It tastes so indulgent but this Easy Lemon Cheesecake is quick to prepare and requires no baking. It’s irresistibly creamy, with a delicious lemon flavour.
It is starting to feel more and more like spring is on its way each day now, the days have been so nice lately and were are expected to have a top of 20 °C later in the week! It looks like spring is here too with our almond trees covered in beautiful white blossom and the plum and apricot trees almost ready to burst. The milder weather has got me thinking about warmer weather desserts and because we have had lots of lemons on our little tree I naturally turned to lemon desserts. Nothing gets my mouth watering quicker than looking at wonderful lemon dessert and snack recipes, I shared a few sweet lemon recipes that got my attention a few weeks ago.
The ultimate lemon dessert that I just can’t resist would have to be lemon cheesecake. I really like the no-bake type of cheesecake and find it hard to resist having a piece for dessert when out for a meal. Funnily enough I have never ever made a proper no-bake cheesecake from scratch. While I love eating them I have been kind of scared to make one myself – silly right?
With so many lemons on hand I decided that now was the time to have a go at making a lemon cheesecake – so I got straight down to searching for a great recipe. If you have read any of the recipes on this blog you will know that I prefer easy recipes so my search kind of focused on lemon cheesecake recipes that wouldn’t take too much effort.
When I found this recipe for Easy Lemon Cheesecake on the Philadelphia website I thought it well and truly fit the bill. It was so quick and easy to make I really can’t believe that I haven’t made a cheesecake before now!
I used light cream cheese to reduce calories, but you really wouldn’t know it because it is so delicious. Actually, it is still quite rich, so I cut the cheesecake into 12 pieces instead of the 10 that the recipe suggested. You still get a very generous slice that should satisfy your lemon cravings. I have even put a couple of slices into the freezer so that they are ready for whenever we get the desire for a lemon dessert! Now that I have made it, I don’t think that I will have to buy dessert when eating out. I can save myself a few dollars and have some of this yummy lemon cheesecake when I get home!
It is also great with my homemade lemon curd. It’s the easiest lemon curd you will ever make!
My only problem is resisting the temptation to have lemon cheesecake for dessert every night. I’ll have to get out and do some gardening to work it off!
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Author:Kaylene, The Links Site
Yield:10 – 12
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Description
It tastes so indulgent but this Easy Lemon Cheesecake is quick to prepare and requires no baking. It’s irresistibly creamy, with a delicious lemon flavour.
Ingredients
1 1/4 cups (140 g) of sweet biscuit crumbs
1/3 cup (80 g) of melted butter
500g of cream cheese, softened
400g can of sweetened condensed milk
3 teaspoons of gelatine, dissolved in 1/4 cup of boiling water
Grease and line a 20 cm (8 inch) round springform pan.
In a medium bowl mix together the biscuit crumbs and melted butter and then press the mixture into the base of the springform pan – place base in fridge to chill.
Using an electric mixer beat the softened cream cheese until it is smooth (make sure to scrape down the sides of the bowl occasionally).
Add in the condensed milk and gelatine mixture and again beat until the mixture is smooth (occasionally scraping down the sides of the bowl).
Add the lemon juice and lemon rind and beat again until all combined.
Pour mixture into the prepared base and refrigerate for several hours – best if left to chill overnight.
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The fat content helps the cheesecake set and creates its signature creamy texture. If you've ever made cheesecake that was runny, it's very likely that low-fat ingredients are to blame. Full fat sour cream adds extra moisture and a tangy flavor to the cake.
But it's less possible to bake an excellent cheesecake without one. Big, showstopper cheesecakes baked without a water bath are more likely to overbake, which will give them a curdled texture, cracks in the surface, and lopsided tops.
You can put a no bake cheesecake in the freezer but make sure you check on it after 2–3 hours to see how it is doing. I still would recommend putting it in the fridge though as you wont need to worry about it turning into a rock hard block of ice.
Baking: In baking recipes, lime or orange juice can be used as substitutes for lemon juice in equal amounts. However, keep in mind they may give sweet desserts a slightly different flavor.
After the cheesecake is done, switch off the oven and let it cool down in the oven for an hour or more. Doing this helps the cheesecake to cool down slowly and helps it to set properly.
In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.
The Traditional Method: Bake at moderate to low heat (300–325°F) until the edges are set, but the center is still jiggly. Cool on the counter with an inverted bowl. The New York Method: The cake goes into the oven at 500°F for 15 minutes (min.) and then the temperature is reduced to 200°F for one hour.
Place the pan in the preheated oven. Carefully pour the boiling water around the cheesecake, being careful to avoid the foil/bag so it doesn't get inside your pan. Then just bake your cheesecake according to the recipe directions. Carefully remove the baked cheesecake from the water bath and let it cool.
You only need about 2 to 3 inches of water. I like to stop pouring when the water is halfway up the side of the cheesecake pan. Essentially you want enough water that it won't quickly evaporate during the baking process, but not so much that it'll splash up or touch your cheesecake batter.
However, heavy cream won't whip up well unless it's cold. That means you need to ensure both the heavy cream and the cream cheese are fridge-cold. If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge.
Mixing the filling for longer than the recipe says.
To my regret, I found a super-soft cheesecake waiting the next day as a result. Try this: Make sure you use room-temperature cream cheese (more on that below) and use a hand mixer or mix by hand to avoid breaking the emulsion created by the cream cheese.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
If you notice your batter is curdling, it could be due to the temperature of your ingredients. Make sure you're using softened cream cheese, which is much easier to mix and will prevent clumps. Softened cream cheese will also help ensure you don't overmix your batter, which can cause your cheesecake to crack.
Bottled lemon juice has additives and preservatives to make it more shelf-stable. It also sits oxidizing longer than the fresh-squeezed stuff. All of this leads to a noticeable change in quality between the two, especially when you add it raw (i.e. uncooked) to a dish.
Thankfully, there are a few ways to fix a dish if you have added too much lemon juice. One option is to balance out the acidity by adding a sweetener such as sugar or honey. Another option is to dilute the lemon juice by adding more of the other ingredients in the recipe.
If your cheese cake doesn't taste creamy, or if it's gone runny despite using fridge-cold ingredients, the most likely reason is that you used low fat ingredients. Use full fat cream cheese (ideally 33% fat or higher) and heavy cream (around 37% fat).
When you shake the pan and a 2 in (5.1 cm) area in the center jiggles slightly, the cheesecake is done. If there is a large, jiggly area, or if liquid breaks the surface or sloshes over the edges of the pan, the cheesecake is not finished cooking.
Absolutely! In my opinion, it's one of the best desserts for making ahead because it doesn't dry out or go bad as quickly if you store it well. It's also something I typically make a day before I serve it anyway, since it takes several hours in the fridge to firm up.
The filling needs proper chilling, a minimum of four hours but preferably overnight, to set into sliceable sections. Freezing the cheesecake results in a too-hard-to-enjoy crust and filling. Try this: The cheesecake should be shiny and firm to the touch when set.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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