No Bake Lemon Cheesecake
If there are two things I love in this world, it’s lemon and cheesecake.
Especially a light, airy, and just tangy enough No Bake Lemon Cheesecake like this one!
As a kid, I didn’t enjoy citrus or lemon desserts very much at all. It seemed wrong that they just weren’t that sweet!
Now that I’m older (more experienced and more mature, I’d like to think 😉 ), my tastes have changed and I much prefer a tangy lemon dessert with the right amount of sweetness over some sugar-laden cake with several inches of frosting.
Ingredients
Crust
2 1/2 cups graham cracker crumbs (375g)
1/2 cup butter melted
Filling:
3 packages cream cheese (24oz or 750g total) full fat
1 1/2 cups powdered icing sugar
3 tablespoons fresh squeezed lemon juice (about 1 lemon)
zest of 2 lemons (1 if you want a milder flavor)
1 teaspoon vanilla extract
3/4 cup heavy whipping cream (30-35% fat ONLY)
Instructions
Line a 9" Springform pan with parchment paper — optional but makes for easy removal once set!
Combine graham cracker crumbs and butter and press into prepared pan, and about 1/2" up the sides.
In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.
Add whipping cream and beat on low until combined, then beat on high for 3-4 minutes until fluffy and thickened (the mixture should hold stiff peaks on the beaters — see the recipe video for the texture and thickness you are looking for). Taste the filling, and add more sugar or more lemon zest if you want it sweeter or more lemony.
Pour filling into crust, cover and refrigerate until set, at least 6 hours or overnight is even better! Serve with sweetened whipped cream.
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