No Bake Lemon Cheesecake {6 Ingredient Recipe}
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Ginger nut biscuits (or graham crackers) (Crushed)
- 80 g Unsalted butter (Melted)
- 300 ml Double cream (heavy whipping cream (US/CA) - min 35% fat - or (AU) thickened cream) (Straight from the fridge)
- 400 g Full fat cream cheese (See notes)
- 100 g Icing sugar (powdered sugar) (Sifted)
- 3 Lemons (Zest and 85ml juice)
Method
- Make the base: Combine the crushed ginger biscuits with the melted butter and press into a 18cm (7") springform pan (US)/loose-bottomed tin (UK). Chill in the fridge while you make the topping.
- Start the creamy filling: Pour the cream straight from the fridge into a bowl, add the cream cheese, sugar and the zest of 2 lemons.
- For the lemons: Now juice 3 lemons - you should have around 85ml of juice. If you have more than 85ml or 1/3 cup, discard the rest. Don't use more than 85ml or 1/3cup as it will be too runny. (You may want to zest the third lemon now as it is used to decorate the cheesecake - it is much easier to zest a whole lemon rather than one that has been juiced).
- Whisk until it's very thick β almost the consistency of ice cream. Use an electric whisk if you have one.
- Assemble the cheesecake: Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- To set: Pop into the fridge for at least 4 hours (or overnight/up to 24 hours if you don't need it until the next day).
- To finish: Remove from the tin using the notes below, then sprinkle the edges with the remaining lemon zest before serving. For clean slices, dip your knife in hot water and wipe dry between each cut.