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No-Bake Lemon Cheesecake
No-Bake Lemon Cheesecake

Before you jump to No-Bake Lemon Cheesecake recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to no-bake lemon cheesecake recipe. To cook no-bake lemon cheesecake you need 28 ingredients and 18 steps. Here is how you achieve it.

The ingredients needed to cook No-Bake Lemon Cheesecake:
  1. Prepare Sponge Cake
  2. You need eggs
  3. Get granulated sugar
  4. Prepare (1/2 us cup) cake flour
  5. Get (1 and 2/3 Tbsp) unsalted butter
  6. Use (1and 2/3 Tbsp) milk
  7. Prepare ※(Inside measurement of baking tray; 31cm x 22cm / 12.2''× 8.7'')
  8. Get Syrup (for sponge)
  9. Provide hot water
  10. Provide granulated sugar
  11. Get lemon juice
  12. Provide rum
  13. Get Cheese Cake
  14. Take cream cheese
  15. Take (1/2 us cup) granulated sugar
  16. You need yogurt
  17. Use (2/5 us cup) heavy cream
  18. You need lemon juice
  19. Prepare (1 and 2/3 tsp) powdered gelatin
  20. Take water, for gelatin
  21. Provide Lemon Curd
  22. Provide egg
  23. You need granulated sugar
  24. Prepare lemon juice
  25. Get (2.1 oz, 5 Tbsp) unsalted butter
  26. Get Toppings
  27. Prepare (1/4-1/2 us cup) heavy cream, whipped
  28. Provide blueberries
Instructions to make No-Bake Lemon Cheesecake:
  1. ★Recipe video★ (my You Tube channel)→youtu.be/Iypj7gJtK-Q
  2. 【For Sponge Cake】Sift cake flour twice; set aside. Prepare hot water to warm egg mixture (low heat). Preheat an oven to 190℃ / 374F.
  3. Put eggs in a large bowl. Beat it lightly until watery. Add granulated sugar and stir well. Warm it with the hot water (low heat) while stirring. Warm it until it reaches body temperature.
  4. Take it out from the hot water, and warm butter and milk on extremely low heat; set aside. Whip the egg on high speed. The batter should fall slowly forming a ribbon that will hold its shape for a moment.
  5. Whip it slowly on low speed for 1.5 mins to make bubbles smaller and the same size. Add the flour in 2 parts. Fold it about 20 times after 1st addition. Fold it until the powderiness disappears after 2nd addition. (around 30 times)
  6. Pour the warmed butter and milk into a small bowl. Add a small amount of the batter to it, and stir well. Stir well until smooth. Put it back to the cake batter.
  7. Fold it until combined (30 times). Please mix the batter of the bottom and side sometimes. Pour it into a baking sheet and flatten it. Drop the sheet lightly about several times to remove large bubbles.
  8. Bake it at 170℃ / 338 F for 15 mins until golden brown. Drop the sheet to prevent the cake from shrinking. Take the cake out of the baking sheet. Let it cool. When cooled, peel off the parchment paper.
  9. Cut out a circle from the sponge sheet with a 15 cm (5.9'') mousse ring. Cut out a circle from the remaining sponge with a 10.5 cm (4.1'') mousse ring. Make the lemon syrup.
  10. Mix hot water and granulated sugar, and stir well to melt the sugar. Add lemon juice and rum, stir well. Brush both sides of each circle sponge with the lemon syrup. Place the 15 cm (5.9'') sponge cake in the ring. Set aside the other circle sponge.
  11. 【For Cheesecake】Soak gelatin in the water; set aside. Please put water first and sprinkle gelatin over to prevent unevenness. Mix well cream cheese until smooth. Add granulated sugar, and mix well until the roughness of sugar disappears.
  12. Add yogurt, and stir well until combined. Add heavy cream in 3 parts, and stir well each time. Add lemon juice, and stir well until combined.
  13. Melt the gelatin in the microwave little by little (600W, 5-10 sec each) so as not to boil. Add the melted gelatin to the cheese filling, stir well until combined.
  14. Pour half of the cheese filling into the ring, and flatten. Put the prepared 10.5 cm (4.1'') sponge on. Pour the remaining of the cheese filling over it, and flatten. Leave in a fridge for 1 hour or more to set.
  15. 【For Lemon Curd】Cut butter into small pieces; set aside. Beat an egg lightly until watery. Add granulated sugar, and stir well. Add lemon juice, and stir well. Pour it into a small pot. Prepare a wet cloth.
  16. Put the pot in hot water. Cook it with hot water over low heat while stirring. Cook it until it gets thickened lightly. Put it on the wet cloth, and stir for a min.
  17. Add the cut butter, and mix well until smooth. Cool it down to 25℃ (77 F), sometimes stirring. Pour it over the cheesecake. Leave in a fridge for 2 hours or more to set.
  18. 【Let's finish up!】Warm the ring with a hot towel. Lift the ring gently to take the cake off from the ring. Whip heavy cream until soft peaks form. Pipe the cream along the edge of the cake. Top with blueberries. It's all done!

This no bake lemon cheesecake is the perfect recipe WITHOUT gelatine or condensed milk!!! This classic lemon cheesecake is a no-bake, make-ahead wonder. My No-Bake Vanilla Cheesecake was a wonderful hit in the Back to Basics series, so I know you will all love this fresh and fruity No-Bake Lemon Cheesecake The basic premise of this No-Bake Lemon Cheesecake is extremely similar to the Vanilla version. The only real difference is swapping out the. Why is no bake lemon cheesecake so good?

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