No Bake Lemon Cheesecake
 
 
Serves: 12
Ingredients
Base
  • 150g cream crackers
  • 70g unsalted butter
  • ½ tsp cinnamon powder
  • pinch of salt
Filling
  • 2 Lemons, zested, and juiced
  • 450g cream cheese
  • 120g caster sugar
  • 2 gelatin sheets (about 2 tsp gelatin powder)
  • 200ml cream
Instructions
Base
  1. Crush cream crackers (digestive biscuits can be used). Melt butter.
  2. Mix both together and combine with the rest. Press onto a 9 " round springform pan / cake ring with a cake board underneath.
  3. Chill in the fridge while you make the filling.
Filling
  1. Zest lemon into a bowl, set aside. Juice the lemon, reserve the lemon.
  2. In a blender, blend cream cheese and caster sugar.
  3. Whip cream in a bowl, and set in the fridge till ready to use.
  4. 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.
  5. 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.
  6. Fold in whipped cream into the cream cheese mixture.
  7. Pour into prepared tin and let it set in the fridge for 2 hours.
  8. Decorations are julienne lemon skin. (optional)
Recipe by Swee San's Kitchen at https://thesweetspot.com.my/no-bake-lemon-cheesecake/

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