Explore the refreshing tang of this No-Bake Lemon Cheesecake, which balances the sweetness of the cream with a vibrant citrus kick. This dessert, using cottage cheese stabilized with the zesty flavor of fresh lemons, offers a delightful twist on the traditional cheesecake. It’s perfect for those without an oven or for anyone who prefers a lighter, airier alternative to the dense baked versions. The hardest part? Waiting for it to set without sneaking a taste!
Servings: 10
Preparation Time: 8 hours 30 minutes
Calories per Serving: 751.06 kcal
Nutritional Bio per Serving:
- Protein: 10.33 g
- Fat: 54.13 g
- Carbohydrates: 57.63 g
Ingredients:
For the crust:
- 9 oz (250 g) sweet biscuits
- 4.5 oz (125 g) unsalted butter, room temperature
For the cheesecake filling:
- 27 oz (750 g) soft cottage cheese (minimum 9% fat)
- 3 large eggs
- 1/2 cup (100 g) sugar
- Zest of 2 lemons
For the lemon cream:
- Zest of 1 lemon
- 1/2 cup (100 g) sugar
- 1 large egg
- 2 tbsp (30 mL) fresh lemon juice
- 2 oz (50 g) unsalted butter
Instructions:
Prepare the Crust:
- Crush the biscuits in a food processor until fine crumbs form. Blend in the softened butter until the mixture is homogenous.
- Firmly press the mixture into the bottom and up the sides of a 9-inch (22 cm) springform pan lined with parchment paper. Refrigerate for 30 minutes to set.
Make the Cheesecake Filling:
- In a mixing bowl, whisk together cottage cheese, lemon zest, and sugar until smooth.
- Add eggs one at a time, fully incorporating each before adding the next.
- Pour the filling into the chilled crust and place the springform pan on a baking sheet. Bake in a preheated oven at 320°F (160°C) for 1 hour. Let cool in the oven with the door ajar.
Prepare the Lemon Cream:
- In a small bowl, cream together butter, sugar, lemon zest, and juice. Beat in the egg until smooth.
- Place the bowl over a saucepan of simmering water (double boiler method) and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 20 minutes.
- Remove from heat, cover, and let cool to room temperature.
Finish the Cheesecake:
- Spread the lemon cream evenly over the cooled cheesecake. Refrigerate for at least 3 hours or until firm.
Serving Suggestions:
- Garnish with finely grated lemon zest, lemon slices, and fresh mint or lemon balm leaves before serving.
Chef’s Tips:
- For an even creamier texture, you can substitute the cottage cheese with cream cheese if desired.
- Ensure the lemon cream is cool before spreading on the cheesecake to prevent it from melting into the filling.
Interesting Fact:
This no-bake cheesecake not only simplifies the traditional cooking process but also introduces a lighter, more refreshing version that’s perfect for warmer weather or as a sophisticated finish to any meal.
