No Bake Lemon Cheesecake (No Gelatin)

Ingredients

• 250 g Bastogne cookies (crushed)
• 70 g butter (melted)
• 600 g Philadelphia cream cheese (at room temperature)
• 100 g powdered sugar
• 2 organic lemons (zested)
• 2 tsp vanilla extract
• 200 g heavy cream (for the cheesecake filling)
• 150 ml lemon juice (for lemon curd)
• 18 g cornstarch (for lemon curd)
• 4 eggs (for lemon curd)
• 150 g sugar (for lemon curd)
• 2 tbsp heavy cream (for lemon curd topping)

Steps

1. 1

   Melt 70 grams of butter in a small saucepan or microwave.

2. 2

   Mix the melted butter with 250 grams of crushed Bastogne cookies until well combined.

3. 3

   Press the cookie mixture firmly into the bottom of a 24cm springform pan to create an even base.

4. 4

   To make the lemon curd, combine 150 ml lemon juice and 18 grams of cornstarch in a saucepan. Whisk thoroughly until no lumps remain.

5. 5

   Add 4 eggs and 150 grams of sugar to the saucepan. Place over medium heat.

6. 6

   Whisk continuously as the mixture heats; it will naturally begin to thicken. Remove from heat once it reaches 80°C (176°F) or when air bubbles are no longer visible on the surface. Do not overcook, or the eggs will scramble.

7. 7

   Optional: Pour the lemon curd through a fine-mesh sieve to ensure a perfectly smooth texture. Set aside to cool.

8. 8

   In a large bowl, gently mix 600 grams of Philadelphia cream cheese, 100 grams of powdered sugar, the zest of 2 lemons, 2 teaspoons of vanilla extract, and 100 grams of the prepared lemon curd until smooth.

9. 9

   In a separate bowl, whip 200 grams of heavy cream until stiff peaks form.

10. 10

    Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

11. 11

    Pour the cheesecake filling over the cookie base and smooth the top with a palette knife.

12. 12

    Mix the remaining lemon curd with 2 tablespoons of heavy cream and spread it evenly over the top of the cheesecake.

13. 13

    Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set.

Notes

The author recommends using a 24cm springform pan. For the best results, let the cake set overnight. Be careful not to boil the lemon curd too long to avoid bits of cooked egg.

Nutrition per serving

• no-bake
• cheesecake
• dessert
• lemon
• summer
• vegetarian