No Bake Lemon Cheesecake
I don’t think you can ever do better than a baked cheesecake…..unless you have very little time…. and that’s when this no bake Lemon Cheesecake is your very best dessert friend. This cheesecake has been made very popular by Phoodie recently who makes a cracker she also has a great video on how to make it too if you need more visual instructions. My sister sent me the recipe on a handwritten note asking if I could make it while I am in the kitchen to see what it is like. You can whip it up in about 15 minutes and then pop it into the refrigerator for several days.
If you are looking for a great recipe for a baked cheesecake then find the recipe and easy to follow directions here. You could also try this gorgeous mascapone cheese tart too if you are looking for something a bit different and another one here.
It’s been a big week here.
The kitchen is full of sugar as we are working on a big job that involving masses of the worlds favourite fruit and a little sugar. Dinner for Skater is a choice of whatever can be thrown into a bowl with ease or testing one of the recipes I am working on. That’s not very good, I am a bad influence. He has told me now that he can just have a taste test and the rest will have to go to waste or he will be very fat. He is a person with great will power, I don’t think he will ever be fat. I wish I could say the same. Gluttony is in my DNA.
I struggled home with bags of fruit and cream and other ingredients after a late night dash to the supermarket yesterday. I like to have everything ready for the morning when recipes and cooking will start again, without me having to leave the house. I followed the list of ingredients on my phone but had just one to get. The cream I needed was not written on the list as I figured I wouldn’t forget it. Supermarkets can be so distracting, especially at night…especially if you have the mind of a gnat. Instead of grabbing the cream I was distracted by a special on Ducks…of all things. I left very happy with my Duck….until I got home and needed that damn cream. I got back in the car without too much swearing and collected two bottles of cream.
When I got home I opened the fridge and put one of those bottles in and the other slipped out of my hand and fell on the floor. * Swear* the lid came off and cream spewed in a fast moving Tsunami that collected dried once frozen peas and fluff balls of dust. I gave up cooking for the night after that.
I made this the next day for my sis and I think she’ll be happy. So what do you think… doesn’t this cheesecake look good? It’s a deep dish one to share and will stretch to about 12 people. You could halve it if you have a smaller springform cake tin. That’s what I like to use to make it look perfectly round and deep.
- 1x springform cake 24 cm x 5 cm deep (9in x 3 in) tin with the base lined with baking paper.
- 500 grams (18 oz) plain sweet biscuits – I use Granita but you can use Graham Crackers, or gluten free shortbread
- 200 grams (7 oz) butter, melted
- 1 kg cream cheese or 4 x 250 gram ( 8 oz) blocks cream cheese
- 2 x 395 gram (14 oz) tins condensed milk
- 150 ml (5 fl oz) or juice from 4 medium lemons
- 2 teaspoons vanilla extract
- juice of 2 limes
- 2 Tablespoons caster sugar ( or to taste)- Mixed together till dissolved
- 1 cup blueberries
- 1 cup approximately of whipped cream or sour cream would be great too
- 1 cup chopped papaya
- Blitz the biscuits into fine crumbs in a food processor then mix them with the melted butter
- Pour the biscuit mixture into the tin and press the crumbs first up to the top of the sides evenly and then flatten the base . Put into the fridge.
- Beat the cream cheese in a stand mixer till light and fluffy. Get rid of the lumps. Scrape down the sides and the bottom of the bowl to make sure there is no cheese stuck.
- Add in the cans of sweetened condensed milk, and keep beating it together until well combined.
- Add in the lemon juice and vanilla then beat on high till it looks smooth and ice and light and airy
- Pour filling into biscuit base, and set in fridge up to for at least 6 hours but it sets best overnight.
- Spread the whipped cream or sour cream over the top. You can only do this well when it is nice and firm.
- Mix the cut fruit in a bowl and add the lime syrup. Release the cheesecake by running a knife around the outside and transfer it onto a plate and decorate with the fruit.