How to Prepare Quick Lemon Cheesecake (No bake)
Hey everyone, it is Drew, welcome to my recipe site. Today, we're going to make a special dish, Simple Way to Make Quick Lemon Cheesecake (No bake). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lemon Cheesecake (No bake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon Cheesecake (No bake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lemon Cheesecake (No bake) is 5-serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lemon Cheesecake (No bake) estimated approx 45 mins.
To get started with this recipe, we must prepare a few components. You can cook Lemon Cheesecake (No bake) using 7 ingredients and 11 steps. Here is how you cook that.
This is a fabulously delicious cheesecake that requires little more than half an hour to prepare and rest is all in the fridge. Since i was making it for the first time, i wanted to try a simpler version. I adapted a recipe on the community website of Nigella Lawson.
Ingredients and spices that need to be Take to make Lemon Cheesecake (No bake):
- 200 Grams Digestive biscuits
- 100 Grams Butter , unsalted
- 250 Grams Cream Cheese
- 150 Grams Icing sugar
- 1 Cup Lemon juice
- 100 Grams cream Whipped
- 2 Teaspoons Vanilla Essence
Steps to make Lemon Cheesecake (No bake)
- Crush the digestive biscuits in a mixer/blender.
- Mix the butter and the crushed biscuits to create a wet sand like mixture.
- Grease a Springform cake dish and put the mixture in it. Spread it and flatten it to cover the entire base.
- Keep the dish in the chiller while you can prepare the topping.
- In an electric mixer, put the whipped cream, cream cheese, vanilla essence and run it.
- Zest the lemon if you would like the flakes in your cake. Add the lemon juice and the zest to the mixture.
- Run the mixer once more till the topping becomes thick and creamy.
- Take the cake dish out and spread the topping mix evenly over the biscuit base. (Make sure you check the biscuit base - it should have set)
- Refrigerate in the chiller/freezer for 4hrs to allow the cake to set.
- Keep the cake out for 15 minutes before cutting it.
- You can add fruits, berries, jam and chocolate on the top before serving.
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