Last updated on: By KayleneFiled Under: Desserts, Lemon Recipes, RecipesLeave a Comment
It tastes so indulgent but this Easy Lemon Cheesecake is quick to prepare and requires no baking. It’s irresistibly creamy, with a delicious lemon flavour.
It is starting to feel more and more like spring is on its way each day now, the days have been so nice lately and were are expected to have a top of 20 °C later in the week! It looks like spring is here too with our almond trees covered in beautiful white blossom and the plum and apricot trees almost ready to burst. The milder weather has got me thinking about warmer weather desserts and because we have had lots of lemons on our little tree I naturally turned to lemon desserts. Nothing gets my mouth watering quicker than looking at wonderful lemon dessert and snack recipes, I shared a few sweet lemon recipes that got my attention a few weeks ago.
The ultimate lemon dessert that I just can’t resist would have to be lemon cheesecake. I really like the no-bake type of cheesecake and find it hard to resist having a piece for dessert when out for a meal. Funnily enough I have never ever made a proper no-bake cheesecake from scratch. While I love eating them I have been kind of scared to make one myself – silly right?
With so many lemons on hand I decided that now was the time to have a go at making a lemon cheesecake – so I got straight down to searching for a great recipe. If you have read any of the recipes on this blog you will know that I prefer easy recipes so my search kind of focused on lemon cheesecake recipes that wouldn’t take too much effort.
When I found this recipe for Easy Lemon Cheesecake on the Philadelphia website I thought it well and truly fit the bill. It was so quick and easy to make I really can’t believe that I haven’t made a cheesecake before now!
I used light cream cheese to reduce calories, but you really wouldn’t know it because it is so delicious. Actually, it is still quite rich, so I cut the cheesecake into 12 pieces instead of the 10 that the recipe suggested. You still get a very generous slice that should satisfy your lemon cravings. I have even put a couple of slices into the freezer so that they are ready for whenever we get the desire for a lemon dessert! Now that I have made it, I don’t think that I will have to buy dessert when eating out. I can save myself a few dollars and have some of this yummy lemon cheesecake when I get home!
It is also great with my homemade lemon curd. It’s the easiest lemon curd you will ever make!
My only problem is resisting the temptation to have lemon cheesecake for dessert every night. I’ll have to get out and do some gardening to work it off!
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Author:Kaylene, The Links Site
Yield:10 – 12
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Description
It tastes so indulgent but this Easy Lemon Cheesecake is quick to prepare and requires no baking. It’s irresistibly creamy, with a delicious lemon flavour.
Ingredients
1 1/4 cups (140 g) of sweet biscuit crumbs
1/3 cup (80 g) of melted butter
500g of cream cheese, softened
400g can of sweetened condensed milk
3 teaspoons of gelatine, dissolved in 1/4 cup of boiling water
Grease and line a 20 cm (8 inch) round springform pan.
In a medium bowl mix together the biscuit crumbs and melted butter and then press the mixture into the base of the springform pan – place base in fridge to chill.
Using an electric mixer beat the softened cream cheese until it is smooth (make sure to scrape down the sides of the bowl occasionally).
Add in the condensed milk and gelatine mixture and again beat until the mixture is smooth (occasionally scraping down the sides of the bowl).
Add the lemon juice and lemon rind and beat again until all combined.
Pour mixture into the prepared base and refrigerate for several hours – best if left to chill overnight.
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In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.
I bake lots of cheesecakes and have never used the water bath. I always place a shallow dish of hot water under my cake. The trick to baking a cheesecake is to use a low temperature and longer baking time. Cool very slowly to avoid cracking.
Using Cream and cornstarch is a valid option if you want a cheesecake that has the milky taste that cream brings and the thickness and texture that cornstarch adds.
But it's less possible to bake an excellent cheesecake without one. Big, showstopper cheesecakes baked without a water bath are more likely to overbake, which will give them a curdled texture, cracks in the surface, and lopsided tops.
The Traditional Method: Bake at moderate to low heat (300–325°F) until the edges are set, but the center is still jiggly. Cool on the counter with an inverted bowl. The New York Method: The cake goes into the oven at 500°F for 15 minutes (min.) and then the temperature is reduced to 200°F for one hour.
Prevents excess browning: without a water bath the cheesecake will cook faster around the edges. This is often why cheesecakes crack. Texture: the steam from the water bath creates a moist environment and keeps the cheesecake nice and creamy.
The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.
If you notice your batter is curdling, it could be due to the temperature of your ingredients. Make sure you're using softened cream cheese, which is much easier to mix and will prevent clumps. Softened cream cheese will also help ensure you don't overmix your batter, which can cause your cheesecake to crack.
Bottled lemon juice has additives and preservatives to make it more shelf-stable. It also sits oxidizing longer than the fresh-squeezed stuff. All of this leads to a noticeable change in quality between the two, especially when you add it raw (i.e. uncooked) to a dish.
Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.
I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)
When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.
If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine. The trick is to use just enough gelatin so you don't end up with a jello texture for your cheesecake.
You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.
After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.
Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface.
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