No-Bake Lemon Cheesecake Recipe

A few days ago, I met up with some friends at one of our favorite cafes. I usually order blueberry cheesecake but that day they I found out that they added a new flavor, lemon! Being a lemon lover myself I immediately tried that it. I loved it so much that I can’t even get it out of my head for days, imagine my happiness when I found out that one of my favorite YouTubers HidaMari Cooking did a tutorial with lemon cheesecake. The taste was pretty close to those they serve at the café and I might make this more often.

Ingredients:

Cookie crumb

• 2.5 oz. (70g) Cookie
• 1¼ tablespoon (20g) Melted butter

Rare cheesecake

• 1 cup (200g) Cream cheese
• ¼ cup (50g) Mascarpone cheese
• ¼ cup (50g) Granulated sugar
• 2 tablespoons (30ml) Hot water
• 0.17 oz. (5g) Gelatin sheet
• ¾ cup (150ml) Heavy cream
• 2½ teaspoons (10g) Granulated sugar
• 1 teaspoon (5ml) Lemon juice

Lemon curd

• 1 egg
• ¼ cup (50g) Granulated sugar
• 3¼ tablespoons (50ml) Lemon juice
• 3½ tablespoons (50g) Unsalted butter
• 0.07 (2g) Gelatin sheet
• ¾ tablespoon (10ml) Hot water

Cheese cream

• ¼ cup (50g) Mascarpone cheese
• ½ cup (50ml) Heavy cream
• 3 teaspoons (9g) Granulated sugar

Directions:

Step 1

Place the cookies inside a sealable plastic bag then crush them. Pour melted butter onto the bag and mix well. Place a parchment paper inside the round cake mold, then transfer the cookie. Spread evenly and press down. For the cheesecake, first, place the gelatin sheets on a bowl of water filled with ice. Then, in a large bowl, combine the cream cheese and mascarpone cheese, break and fold until well combined. Add the sugar, then mix until well combined, transfer the gelatin sheets on hot water, then melt and mix. Pour the gelatin mix on the cheesecake mixture, fold and mix well. Place a bowl of heavy cream on top of ice water, sprinkle sugar then beat with a hand mixer. Pour it on the cheesecake mixture, fold and mix well. Add and strain the lemon juice then stir well. Pour the cheesecake batter on the mold and spread gently, cover with plastic and cool in the refrigerator for 2 hours.

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Step 2

For the lemon curd, place another set of gelatin sheets on ice water then set aside. Crack and beat the egg, then add sugar, beat until well combined. Pour and strain on a saucepan, then strain the lemon juice as well, add butter cubes, then place the saucepan on a stove over medium heat. Stir the ingredients until the butter has melted and the mixture has thickened. Remove from heat, then transfer the gelatin sheets on hot water, melt and mix, then pour onto the egg mixture, mix again until incorporated. Get the cake mold from the refrigerator and pour the lemon curd on top, tilt the mold gently to spread the lemon curd evenly. Cool in the refrigerator for 1 hour.

Step 3

Place a bowl on top of another bowl filled with ice water. Add mascarpone cheese, heavy cream, and sugar, then beat together with a hand mixer until smooth and thickened. Fold it a little bit with a spatula then transfer onto a piping bag. Start piping at the top of the cake, then cool in the refrigerator for 5 hours when done. Once the cake has been set properly, unmold it and remove the parchment paper, garnish and design with mint leaves and flower icing or whatever you prefer. Slice with a hot knife and serve.

*These amazing images are all credited to HidaMari Cooking via YouTube. Check her other content and follow for more!

No-Bake Lemon Cheesecake Recipe