Lemon cheesecake [no-bake recipe]

Lemon cheesecake, the recipe without thickeners and with not very refined ingredients

Lemon Cheesecake, prescription to prepare a fresh dessert in a short time e without cooking with not very refined ingredients e without thickeners. With a delicate and well-balanced flavor, this cold cake can be served at the end of a meal, but also at snack time.

Sweet of American origins, the cheescake is now prepared all over the globe especially in the hottest months of the year and is composed of a base of crumbled dry biscuits and a filling usually prepared with spreadable cheese and fresh fruit.

To make ours Lemon Cheesecake we used a filling based on cream, yogurt e organic lemons places that have given our dessert a truly exceptional perfume and aroma. If you prefer the cruelty free version, you can try our vegan lemon cheescake recipe.

Index

Ingredients

• 180 gr of dry biscuits
• 100 g butter
  
• 1 lemon bio
• 250 gr of lemon yogurt
• 250 ml of fresh cream
• 20 grams of powdered cane sugar

• Preparation Time:
  30 minutes
• Cooking time:
  -
• Rest time:
  4 hours
• Dose:
  6 people to
• difficulty:
  low

How to make lemon cheesecake: procedure

• To melt butter in a saucepan or in the microwave,
• put the biscuits in a food bag and crush them by crushing them with a rolling pin,

• place them in a bowl, add some grated lemon peel and mix them with the melted butter,
• lining a mold with removable bottom or hinged ring with parchment paper and place the biscuits inside, leveling them with a spatula and applying a little pressure to compact them,
• put in the refrigerator for about a quarter of an hour.

• To put yogurt in a bowl, add the sifted sugar and grated lemon peel and mix with a spatula,
• mount the bread

• and add followed by the yogurt with delicate circular movements that go from the bottom upwards so as not to dismantle the cream,
• riprendere the biscuit base and fill it with the mixture just prepared,
• put back in the fridge and let it rest for at least three / four hours,
• passed which decorate the cheesecake and serve it very cold.

How to store lemon cheesecake:

Lemon cheesecake should always be stored in the refrigerator and should be consumed within a couple of days.

Others may also interest you:

• cheesecake recipes
• vegan cheesecake recipes
• no-bake dessert recipes

 

Ilaria Zizza