Indulge in the delightful flavors of a no-bake lemon cheesecake, a treat that’s both creamy and tangy, without the need for an oven. This recipe offers a refreshing twist on the classic cheesecake, perfect for any occasion.
Ingredients:
- 250g salty crackers (Tuc type)
- 100g butter
- 250g cream cheese (Philadelphia type)
- 250g mascarpone
- 2 natural yogurts (without sugar)
- 200g icing sugar
- 2 tbsp lemon juice
- Zest of 1 and 1/2 lemon
- 1 tsp vanilla
- 100ml whipped cream
- Lemon slices
Directions:
For the Base:
- Crush the salty crackers until they form fine crumbs. Mix in the melted butter until you achieve a cohesive paste-like consistency.
- Line the base of a mold with parchment paper and wrap the sides with acetate or strips of parchment paper. Press the cracker mixture onto the base and up the sides of the mold to create a compact crust. Freeze for 10 minutes to set.
For the Cheesecake Filling:
- In a mixing bowl, combine the cream cheese, mascarpone, natural yogurts, icing sugar, lemon juice, lemon zest, and vanilla using electric whisks until smooth and well incorporated.
- Pour the cheesecake filling over the prepared cookie base, ensuring an even layer. Smooth the surface with a spatula. Refrigerate for 2 hours, then freeze for 1 hour to help maintain the texture (since the cheesecake doesn’t contain gelatin). Alternatively, refrigerate overnight for best results.
To Decorate:
- Whip the whipped cream until stiff peaks form. Pipe the whipped cream around the surface of the cheesecake using a pastry bag fitted with a star nozzle.
- Between each dollop of whipped cream, place half a slice of lemon. Sprinkle a little extra lemon zest over the top for added flavor and decoration.
Tips:
- Ensure the cream cheese and mascarpone are at room temperature for easier mixing and a smoother texture.
- Adjust the amount of lemon juice and zest according to your taste preferences for a more or less tangy flavor profile.
- For a neat presentation, use a sharp knife to slice the cheesecake, wiping the blade clean between cuts.
Conclusion:
With its zesty lemon flavor and creamy texture, this no-bake lemon cheesecake offers a delightful dessert option that’s sure to impress. Whether for a special occasion or a casual treat, enjoy the freshness and simplicity of this recipe without the need for an oven.
- Can I use a different type of crackers for the base?
Yes, you can substitute salty crackers with other types such as graham crackers or digestive biscuits. The choice of crackers may alter the flavor and texture slightly, but it should still work well as a base for the cheesecake. - Can I substitute the mascarpone cheese with another ingredient?
While mascarpone adds richness and creaminess to the cheesecake, you can substitute it with an equal amount of additional cream cheese if desired. However, keep in mind that mascarpone contributes to the unique texture of the cheesecake, so the final result may vary slightly. - How long does the cheesecake need to set in the freezer?
After refrigerating the cheesecake for 2 hours, it should be placed in the freezer for 1 hour to help maintain its texture. Alternatively, you can leave it overnight in the refrigerator for optimal results. Freezing helps firm up the cheesecake without the need for gelatin. - Can I prepare the cheesecake in advance?
Yes, you can prepare the cheesecake in advance and store it in the refrigerator for up to 2-3 days before serving. However, it’s best to add the whipped cream and lemon slices just before serving to ensure freshness and presentation. The cheesecake may also be frozen for longer storage, but ensure it’s well-wrapped to prevent freezer burn.