Never will I ever say No to a No bake cheesecake!
The creamy cheesy lemony spread is poured on top of a buttery biscuit crumbs crust which gives it the right balance in flavours.
I am so glad for the no bake cheesecakes, I mean for a lazy person as myself, this is truly a blessing. I mean, I don't mind the waiting game if the result is going to be this sweet and tangy. The prep time is so less, it is actually a lazy woman's(read me) perfect cake.
It is very important to use heavy whipping cream, so the cake stands on it's own. We are not using any gelling agent, hence it is extremely important to 1. Use cold heavy whipping cream; 2. Refrigerate for long if possible. The more time you refrigerate, the more sturdy the cheesecake will be. Just to zing it further, I have topped the cheesecake slices with Candied Lemons. Take a look at the recipe and make one for yourself. Don't forget to tag me on Instagram if you do make one!
Ingredients
Lemon Cheesecake
1 Cup Cream Cheese
½ Cup Sour Cream
½ Cup Heavy Cream
½ Cup Caster Sugar
4 + 2 Tbsp Lemon Curd
Biscuit Crust
8 Milk Biscuits/Graham Crackers/Wheat biscuits
½ Cup Butter, melted
Candied Lemons
2 Lemons, thinly sliced
1 Cup Water
1 Cup Caster sugar
Directions
Biscuit Crust
1. Crush the biscuits in a food processor or by rolling pin, into crumbs. Mix in the melted butter and combine well.
2. Place this mixture in the 20 cm square pan. Press down firmly and refrigerate for 1 hour.
Lemon Cheesecake
1. Beat the Cream cheese, sour cream, heavy cream and sugar until it is smooth.
2. Add in 4 Tbsp lemon curd, and mix well with a spatula.
3. Pour the mixture into 20 cm square pan after the crust has cooled and hardened.
4. Refrigerate for 3-4 hours.
Candied Lemons
1. In a flat large skillet, let the water simmer over medium heat.
2. Then place the thinly sliced lemons so they are slightly separated.
3. After 5-7 mins, add in half of the sugar mixture in the water.
4. Let it simmer for further 5-7 mins, occasionally turning the lemons.
5. Add in the remaining sugar onto the lemons directly, spreading equally on all the slices and on both sides of lemon.
6. Remove the slices once they are translucent.
7. Let it cool for 1 hour.
Assemble
1. When ready to serve, remove the cheesecake from the refrigerator, and spoon the remaining 2 Tbsp lemon curd on it-spreading it all over the cheesecake
2. Place the candied lemons evenly onto the cheesecake.
3. Cut and serve each lemon cheesecake slice.
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