Baking Diary: No-Bake Lemon Cheesecake

I took this chance of staying at home to make a lemon cheesecake. My dad used to make it for us in the past. A delicious lemon cheesecake with a crunchy biscuit base, fresh lemon zest and juice. This no-bake lemon cheesecake recipe is creamy and is such a great dessert in a hot weather! 

Baking Tips:

• Recommend Philadelphia brand cream cheese. 
• Keep the cream cheese at room temperature. (Take out from the fridge an hour before)
• Keep the whipping cream chilled. 
• Beat the whipping cream at low speed in the beginning, change to high speed when it becomes thick, don't over beat. 
• Gently fold the whipped cream into the cheesecake filling, so that it doesn’t deflate.

These are the ingredients of the no-bake lemon cheesecake: 

Base

• 130g cream crackers
• 80g melted butter

Filling

• 250g Cream cheese 
• 105g Castor Sugar
• 3 teaspoons lemon juice (Approx. 15ml)
• 2 teaspoons lemon zest
• 3 teaspoons gelatin powder (Add 3 tablespoons of hot water to dissolve the powder)
• 250g whipping cream

1. Prepare a 6 inch springform round cake tin. If you don't have a springform tin, you can line the base and side of the normal tin with parchment paper. 

2. Place the cream crackers into a plastic zipper bag and crush them.

 3. Mix together the crushed crackers and melted butter. Put the crackers mix into the prepared tin and use the back of a spoon or a wooden rod to push it flat. Put the tin into the fridge to chill while making the topping.

4. Finely grate the zest of 1 lemon. Squeeze out the juice until you have enough for 2 teaspoons and set aside.

5. Whip the cream cheese with a mixer until it forms a soft peak, add caster sugar in 3 batches, whisk until the sugar dissolves after each addition. 

6. Add lemon zest and continue whisk together until combined and thick. 

7. Add the gelatin mixture and lemon juice to the mixture consequently. Dissolve the gelatin powder with 3 tablespoons of hot water in advance. Fold until they mix well. 

8. Whisk the whipping cream in another mixing bowl. Remember, don't over beat the cream. 

9. Gently fold the whipped cream into the cheese mixture.

10. Take out the tin from the fridge and pour n the mixture. Smooth the top with a palette knife. 

11. Put your cheesecake into the fridge for at least 4 hours to set fully.

12. When you're ready to serve, carefully remove the cheesecake from the tin. 

The chilled lemon cheesecake is so creamy and refreshing! It’s a wonderfully light dessert that’s easy to make and perfect for the warm weather. Try it now!