Every time I bake something lemon related, or cheese related, my mom would say “Oh, you making lemon cheesecake ah? It’s my favourite” But actually I wasn’t making any lemon cheesecake at that time. So, I guess when your mom says to you that her favourite is lemon cheesecake, you’re obligated, by hook or by crook, to make a lemon cheesecake, a chilled one.
This one was rather thrown in. I had alot of cream cheese on hand and I was too lazy to look for a recipe (or the previous one that I used. It’s been ages since I last made a no-bake cheesecake) And I was making my niece’s birthday cake, so I thought to put it up together. Saying it’s thrown together, the texture came out really creamy. I might have whipped too much cream into it. BUT, saying so, it makes a darn good cream cheese parfait. My mom cut a slice out and put it in the fridge just like that.
Kill 2 birds with 1 stone, get a cheesecake and a parfait! I remember no-bake cheesecakes were one of my actual first bakes (eh, cake, since it’s no bake) I think I went on making chocolate orange, white choc oreo, orange, lemon during the first few tries. And that time, I had no idea how to whip cream. Eh, I had no idea what was medium peak. Because I kept whisking in the mixer (that time, was a hand held mixer) but it just never become whipped. I’ll tell u why now. Because the amount was very little and the mixer was too humongous for that amount. I always whip cream with a whisk. Anyway, fast forward 12 years, here I am!
Tips on making a no-bake cheesecake.
1. Cream cheese has to be soft and it’s better to use a immersion blender, or a blender to mix this batter compared to a beater. This would make the cream cheese really smooth, no lumps!
2. Handling gelatin. I love using gelatin sheets but it’s so hard to get here. I think I’m going to get some in Hong Kong next year and stock up. Most gelatin sold here are powder form. Thus u need to soak in cold or room temperature water first to bloom, then heat in a microwave so it dissolves. DO NOT SOAK GELATIN POWDER IN HOT WATER. The smell is really strong after that and it doesn’t set better than the first method.
3. Use a springform pan, or a cake ring. Because you don’t want to invert your beautifully leveled cream cheese top on a tray
4. It needs at the very least 2 hours to set. Best to plan ahead. But it keeps well, so you can make even up to 3 days in advance, let it chill in the cake ring or pan, then remove on the day you plan to serve it.
How is it I can write so much on just a cheesecake. Blimey. Recipe here.
- 150g cream crackers
- 70g unsalted butter
- ½ tsp cinnamon powder
- pinch of salt
- 2 Lemons, zested, and juiced
- 450g cream cheese
- 120g caster sugar
- 2 gelatin sheets (about 2 tsp gelatin powder)
- 200ml cream
- Crush cream crackers (digestive biscuits can be used). Melt butter.
- Mix both together and combine with the rest. Press onto a 9 ” round springform pan / cake ring with a cake board underneath.
- Chill in the fridge while you make the filling.
- Zest lemon into a bowl, set aside. Juice the lemon, reserve the lemon.
- In a blender, blend cream cheese and caster sugar.
- Whip cream in a bowl, and set in the fridge till ready to use.
- If you are using gelatin sheet, soak gelatin sheet in cold water to soften it. Heat lemon juice in the microwave (about 30-45 seconds) and stir in the softened gelatin sheet. If you are using gelatin powder, pour gelatin powder over lemon juice and let it bloom. Microwave to reheat it and dissolve the gelatin.
- Pour gelatin and lemon juice into the cream cheese mixture and blend to combine. (you can use a beater if you want) Add lemon zest.
- Fold in whipped cream into the cream cheese mixture.
- Pour into prepared tin and let it set in the fridge for 2 hours.
- Decorations are julienne lemon skin. (optional)