No-Bake Lemon Cheesecake

Creamy, zesty and super delicious no-bake lemon cheesecake recipe.

►Full written recipe:

More lemon desserts:
Lemon Posset: https://youtu.be/lRUjFdiN2oo
3-Ingredient Lemon Ice Cream: https://youtu.be/d8UQYQnaTLg
Lemon Cake: https://youtu.be/5ozmynvMMLc
Lemon Tart: https://youtu.be/YX-O7OKXT3Q

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie


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Ingredients:
For the lemon curd:
1/2 cup (120ml) Lemon juice
1/2 cup + 2 tablespoons (125g) Sugar
3 Large Egg yolks
4 tablespoons (60g) Butter
1 tablespoon Lemon zest
Pinch Salt
For the crust:
180g Biscuits/graham crackers
90g (6 tablespoons) Butter
1 teaspoon Lemon zest
1 tablespoon Milk (optional)
For the cheesecake:
3 teaspoons (9g) Gelatin powder
50 ml Water
2¼ cups (500g) Cream cheese
1 cup (125g) Powdered sugar
1 teaspoon Vanilla bean paste
2/3 cup (180ml) Heavy cream, cold
1 tablespoon Lemon zest
4-5 tablespoons Lemon curd (optional)

Directions:
1. Prepare lemon curd: In a small saucepan, combine the egg yolks, sugar, lemon juice, lemon zest, and a pinch of salt. Stir everything together until well mixed.
2. Now, turn the heat to low and cook the mixture for about 10 minutes. Make sure to stir frequently to prevent it from sticking or curdling. You'll know it's ready when it thickens nicely. Note: For a precise consistency check, you can use a thermometer. Cook the mixture until it reaches 170°F or 77°C for a perfect thickness.
3. Once thickened, remove the pan from the heat. Add cold butter to the pan and whisk until the butter has fully melted. Keep stirring until the curd becomes smooth and uniform.
4. Place a mesh strainer over a bowl and pour the custard through the strainer. This will remove any lumps and ensure a silky texture.
5. Cover with a plastic warp, and let the lemon curd cool completely, then refrigerate it until you're ready to use it.
6. Make cheesecake crust: In a food processor or a Ziploc bag place biscuits and crush into fine crumbs. Add melted butter and pulse until combined. Add lemon zest and give it a stir. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling. Note: if your mixture is too dry, add 1 tablespoon of milk.
7. Make cheesecake filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
8. In a large bowl beat cream cheese, powdered sugar, lemon zest and vanilla bean paste until smooth. Add heavy cream and beat until light and fluffy.
9. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
10. Add few tablespoons of lemon curd and give it quick stir.
11. Pour into the springform pan and refrigerate for at least 5-6 hours or overnight.
12. Take the cheesecake out of the fridge and spread the lemon curd on top of the cheesecake.
13. Refrigerate the cheesecake until ready to serve.
14. Serve and enjoy.