This no-bake lemon cheesecake by El Mundo Eats is one of the best cake recipes I have ever made at home. It’s zesty, lemony, and creamy. Each bite is heavenly and smooth! I bet everyone will immediately take a slice once it’s ready.
Ingredients:
- 5.3 oz of digestive biscuits
- 1/4 cup of unsalted butter (melted)
- 14 oz full-fat cream cheese (room temperature)
- 2 tablespoons of lemon zest
- 1/3 cup of lemon juice
- 14-oz condensed milk
- 1 tablespoon of water
- 1 and 1/2 teaspoons of gelatin powder
- 1/2 cup of lemon curd
- whipped cream
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Instructions:
Step 1:
Crush the digestive biscuits into fine crumbs using a food processor. If you don’t have one at home, you can put them in a zip lock bag and crush them using a rolling pin.
Step 2:
Transfer the crumbs into a bowl, then add 1/4 cup of melted unsalted butter. Mix until it’s well incorporated.
Step 3:
Put the crumb mixture into an 8-inch springform pan. Press it to the bottom using the base of a glass. Once done, place it in the freezer for about 30 minutes.
Step 4:
Add 14 oz of full-fat cream cheese into a bowl. Whisk it for a few minutes until it becomes fluffy. Next, add 2 tablespoons of lemon zest, 1/3 cup of lemon juice, and 14-oz of condensed milk. Mix everything until well combined, then set it aside.
Step 5:
In a small bowl, combine 1 1/2 teaspoons of gelatin powder and 1 tablespoon of water. Let it soak for about 5 minutes, then heat in the microwave until the gelatin is fully dissolved. Use max power with 15 seconds intervals. Once done, add around 2 tablespoons of cream cheese mixture. Mix well to combine.
Step 6:
Add the gelatin mixture to the previously prepared cream cheese mixture. Immediately mix everything to combine, then pour it into the prepared crust. Spread it evenly. Shake it a little bit to remove air bubbles. Chill in the fridge until it fully sets for a minimum of overnight.
Step 7:
Once it sets, run a knife or offset spatula around the cheesecake, then carefully remove the springform. Run the spatula all around the edges to get a smooth finish.
Step 8:
Spread 1/2 cup of lemon curd on top and add whipped cream on top.
