No-Bake Lemon Cheesecake!
A Delicious, Sweet and Easy No-Bake Lemon Cheesecake!
Print
No-Bake Lemon Cheesecake!
A delicious, sweet and easy no-bake lemon cheesecake! Part of my back-to-basics series!
Ingredients
Scale
- 300 g shortbread biscuits
- 100 g unsalted butter
- 600 g full-fat cream cheese
- 100 g icing sugar
- 300 ml double cream
- 75 ml lemon juice ((about 3 lemons))
- 150 ml double cream
- 2 tbsp icing sugar
- Lemon slices
- Lemon zest
Instructions
- Blitz your shortbread biscuits to a fine crumb. Melt your unsalted butter carefully, and then add into your biscuits.
- Blitz the biscuits again to combine, and add to the bottom of your 8"/20cm deep springform tin.
- Add your cream cheese to a stand mixer bowl, or a large bowl. Add in your icing sugar, and whisk until smooth using the whisk attachment on the stand mixer, or using the whisks on your electric hand whisk.
- Pour in your double cream, and whisk. As the mixture is starting to thicken, add in your lemon juice (and yellow food colouring if using), and whisk again.
- Continue to whisk until very thick. Be careful to check the mixture frequently to see how thick it is, and fold through with a spatula to make it all even.
- Once whisked, spread over the biscuit base, and then leave to set in the fridge fully for at least 5-6 hours, or preferably over night for longer.
- Whisk together your double cream and icing sugar until pipeable. Pipe onto your cheesecake with your favourite tip.
- Add a bit of lemon per slice, and sprinkle over some lemon zest.
