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No bake Lemon cheesecake
No bake Lemon cheesecake
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This homemade no bake lemon cheese cake is a refreshing dessert to serve on your summer parties. It's just the right amount of sweetness in combination with the freshness of the lemon curd

Ingredient List for 10 servings:
Button Bottom
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180 gr Graham cookies
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100 gr Butter

Button Filling
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600 gr Cream cheese
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200 ml Whip cream
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1 teaspoon Vanilla sugar
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70 gr Icing sugar
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1 Lemon

Button Lemon curd
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2 Lemons
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150 gr Sugar
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150 gr Butter
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2 Eggs
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1 tablespoon Corn starch

Instructions:
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Start by covering a baking form with removable edges with baking paper.
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With an hand blender crumble the cookies.
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Melt the butter and mix with the cookie crumbles.
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Pour it in the baking form and press it evenly so it covers the bottom. Place in the fridge while continuing with the filling.
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In a bowl mix the whip cream and cream cheese until creamy, might take a few minutes.
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Add the icing sugar and vanilla sugar.
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Grate the zest from 1 lemon and mix with the filling.
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Spread evenly on the cake bottom.
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Place in the fridge while making the lemon curd.
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Grate the zest of 2 lemons, put in a casserole. Squeeze out the juice of the lemons in the casserole.
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Start the heat and let it boil for 1 minute.
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Pour away the zest in a sip. Pour back the juice in the casserole.
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Add the eggs, sugar and corn starch. Let it simmer on low heat for 2 minutes while stirring.
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Take away from the heat and add the butter, continue stirring until it becomes thicker.
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Let it cool down in temperature.
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Take out the cake and spread the lemon curd every on it. Place in the fridge for minimum 2 hours before serving it.
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