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Lemon Cheesecake Without Cooking

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For Lemon Cheesecake Without Cooking,

This lemon cheesecake, I love it. It is fresh, light and above all very easy to make. As it is done without cooking, it is perfect for hot summer days. You can do it as a family with children because it does not involve any particular technical step.

Ingredients for Lemon Cheesecake Without Cooking:

THE RECONSTITUTED BISCUIT

100 g Speculoos
100 g Tuc type aperitif cookies
75 g butter

THE CHEESECAKE MACHINE

450 g Philadelphia type fresh cheese
250 g whole liquid cream
90 g sugar
1 gelatin sheet
2 lemons (organic)

LEMON JELLY

2 lemons
2 gelatin sheets
120 g of water
20 g sugar
Qs of water-soluble yellow dye

How to prepare

THE RECONSTITUTED BISCUIT
  • Coarsely crush the cookies and then coarsely mix them in a blender.
  • In a cul-de-poule, mix the pulverized cookies with the melted butter so as to obtain a homogeneous mixture.
  • Use a strip of Rhodoïd to line a 22 cm diameter dessert circle placed on a plate to facilitate demolding.
  • Pour the base of reconstituted cookies in the circle then tamp the whole in order to obtain a compact base.
  • Place in the freezer for 30 min.
THE CHEESECAKE MACHINE
  • Place the gelatin sheet in a large bowl of cold water for 15 min to hydrate it.
  • In a bowl, whip the cream cheese with the sugar and add the zest of two whole lemons.
  • Squeeze half a lemon and heat the juice, without boiling, in a saucepan.
  • Add the hydrated and squeezed gelatin into the hot lemon juice, mix then allow to cool to room temperature then incorporate the whole into the whipped cream cheese.
  • In the mixer bowl, whisk the cream very cold until a whipped cream .
  • Incorporate about 1/3 of the whipped cream into the lemon cream cheese then add the remaining 2/3, mixing gently using a maryse.
  • Poach the cheesecake machine on the biscuit base.
  • Then smooth at height using a small angled spatula so as to obtain a very smooth surface.
  • Place in the freezer for 15-20 min.
LEMON JELLY
  • Place the gelatin in a large bowl of cold water for 15 min to hydrate it.
  • Zest the lemons then recover their juice by squeezing them and heat with water and sugar without boiling.
  • Then add the hydrated and wrung out gelatin in the hot lemon juice, then let it come down to room temperature and then filter.
  • Add a few drops of yellow dye and mix.
  • Once cooled, pour the lemon jelly over the cold cheesecake.
  • Place the cheesecake in the refrigerator for 2 hours to set the jelly.

Finally

If you have any questions, a remark, a tip? So comment on the article! i will be able to answer all of your questions. Enjoy your meal and have a good day my friends, see you again !

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