No-bake Lemon Cheesecake

The no-bake lemon cheesecake is a fresh and creamy dessert, perfect for warm days when you don’t want to turn on the oven. Here is the recipe:

Ingredients

• 200 g of dry biscuits (like Digestive)
• 100 g of melted butter
• 500 g of creamy cheese (like Philadelphia)
• 100 g of icing sugar
• The juice and grated zest of 2 organic lemons
• 200 ml of whipping cream
• 10 g of sheet gelatin (or you can use agar agar if you prefer a vegetarian version)

Preparation

1. Start by finely crushing the biscuits in a food processor or by placing them in a bag and rolling a rolling pin over them. The result should be a sort of “sand”.
2. Mix the crushed biscuits with the melted butter until you obtain a homogeneous consistency.
3. Line the bottom of a springform pan with parchment paper and distribute the biscuit mixture, pressing it well to create the base of the cheesecake. Put in the fridge to set for at least 30 minutes.
4. In the meantime, soak the gelatin sheets in cold water for about 10 minutes.
5. In a bowl, beat the creamy cheese with the icing sugar until it is soft and fluffy.
6. Squeeze the gelatin sheets and dissolve them in a double boiler or in a very little hot water. Let cool.
7. Add to the creamy cheese the juice and zest of the lemons, then gently incorporate the dissolved gelatin.
8. In another bowl, whip the cream and then fold it into the cheese mixture.
9. Pour the filling over the biscuit base and level with a spatula.
10. Let set in the refrigerator for at least 4 hours, but ideally overnight.

Once the cheesecake is well set, you can decorate it with lemon slices or with a sprinkle of grated zest. Serve fresh and enjoy the delicious combination of creamy and citrusy of this dessert!

Curiosity

The cheesecake is a dessert with ancient origins; it seems that it was already known by the Greeks. The no-bake version is particularly appreciated in the summer because, in addition to not having to turn on the oven, it offers a freshness and lightness to the palate that perfectly matches the warm climate. The lemon version, with its tangy note, is a pleasant variation on the classic taste of cheesecake.