Citrusy and refreshing, this No Bake Lemon Cheesecake is simple to make. I make my own cheese for this recipe, which takes no time at all, but if you prefer, you can use shop bought cottage cheese.
I like to serve this cheesecake with fresh strawberries, cut and sprinkled with a little caster sugar and allowed to stand for an hour or more. Strawberries are best served at room temperature to allow their gorgeous flavour to shine. If serving just for adults, then you could always add a couple of tablespoons of Vodka to the strawberries, divine! Trust me on this!
No Bake Lemon Cheesecake, delicious and refreshing
Ingredients
- 160g digestive biscuits crushed into crumbs.
- 75g butter.
- 70g caster sugar.
- 350g cottage cheese.
- Grated rind and juice of 3 lemons.
- 4 leaves of gelatin, softened in cold water and melted in a little of the lemon juice
- 200ml double cream,
- 2 lemons to decorate
Instructions
- Melt the butter in a heavy based saucepan and add the biscuits, combine
- Line an 18cm circular baking tin with a circle of grease proof paper
- Add biscuits to the tin and press down evenly with the back of a spoon
- Refrigerate.
- Meanwhile add cream, lemon juice (setting a little aside) lemon rind, cheese and sugar and blend until smooth.
- Soften the gelatin in a little water, warm the remaining lemon juice in a pan, or in the microwave and add gelatin, stir until dissolved.
- Add the gelatin mix to the blender and blend thoroughly
- Pour into baking tin on top of biscuit base and tap on a work surface to dislodge any air bubbles.
- Refrigerate for at least 4 hours, or overnight.
- Run a small spatula around the edge of the cheesecake and turn upside down onto a plate, place the serving plate over the base and quickly flip over. Remove the 1st plate, decorate with fresh lemons and serve.
Notes
This recipe calls for cottage cheese, but I make my own cheese. Simply bring 2 litres of semi skimmed milk to nearly boiling and remove from the heat. Add 6 tablespoon of white wine vinegar or cider vinegar and stir until milk splits. Strain through a sieve. The cheese remaining in the sieve is the exact amount needed for the recipe.
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