Lemon cheesecake, no-bake recipe

Cheesecake is a famous dessert with a unique and original taste, now widespread all over the world and really appreciated. There are infinite variations, and it is possible to customize it until you get what can be the perfect dessert for each of us. Often the Lemon Cheesecake it reminds us of summer, and its freshness is excellent for restoring us from the heat of a scorching August, but in reality it is a dessert for all seasons. If this Christmas you want to surprise friends and relatives, try to bring to the table a nice lemon cheesecake, instead of the classic sorbet. You will make a good impression and you will surely receive compliments from all your guests. The fresh and decisive flavor of lemon is perfect for promoting digestion after a lavish lunch to celebrate Christmas. Not to mention the lemon and orange glaze, a small masterpiece to complete a mouth-watering dessert! If you are not in a hurry, I recommend that you start preparing the Lemon Cheesecake the day before, so you can leave it overnight in the fridge. The longer it stays there, the better its texture will be. The preparation is not difficult at all, but it does take a little while, so don’t put it off until the last moment.

Ingredients for 6 people

Biscuits: 200 g
Butter: 125 g
Lemon yogurt: 300 g
Mascarpone: 200 g
Sugar: 100 g
Whipping cream: 250 ml
Gelatin (or isinglass): 10 g
Lemon juice: 1
Lemon juice: 75 ml
Orange juice: 100 ml
Sugar: 70 g
Maizena: 20 g
Lemon: 1
Candied cherries: 30 g

Preparation: 40 minutes
Cooking:
Total: 40 minutes
Calories: 225 kcal / 100 g

Preparation Lemon cheesecake

Let’s start preparing our cheesecake starting from the base. Take the dry biscuits and crumble them coarsely, then pass them in the mixer.

In the meantime, melt the butter and pour it still warm in a bowl with the biscuits.

Mix everything until you get a semi-solid mixture.

Line the bottom of a pan with baking paper.

Now pour in the mixture, leveling it carefully. Press with a spoon to compact the base well. Refrigerate for about 20 minutes.

Put the gelatin sheets to soak in cold water.

At the same time, mix the lemon yogurt, mascarpone (or cream cheese like Philadelphia) and sugar with an electric mixer.

Separately, whip the cream for at least 3 minutes, thus obtaining a frothy mixture.

Add the whipped cream to the yogurt, mascarpone and sugar mixture, then blend again until well incorporated.

Squeeze the juice of a lemon and put it in a saucepan together with the well-squeezed gelatin.

Let it melt over low heat for about a minute.

Then add it to the previously prepared mixture, mixing well.

Take the cake pan with the base now solidified and pour the cream over it, leveling it carefully. Put the pan back in the fridge for at least 3 hours, preferably overnight.

Preparation of the glaze

After the time necessary to consolidate the cheesecake, prepare the garnish for your dessert. Squeeze the lemons until you have 75 milliliters of juice (you can add a little more if you prefer the bitter taste of lemon).

Also squeeze the oranges until you get 100 milliliters of juice.

Pour everything into a saucepan and add the sugar and cornstarch.

Turn on the stove over low heat and stir without stopping for about 4/5 minutes. At this point you will need to obtain a fairly thick cream. After removing it from the heat, always let it cool down without stopping stirring.

At this point, take the pan and pour the cream onto the cheesecake, making sure that the thickness is the same in every point. Put everything back in the fridge again for about 30 minutes.

Last step: the decoration. If you want to make your lemon cheesecake even more beautiful, you can garnish it with a few slices of fresh lemon. To give a touch of color, I also added some candied cherries.