No Bake Lemon Cheesecake

To tell you the truth, the reason I made this was because of my brother. Since it had been his birthday, a few months back, I gave him a coupon booklet of food. He decided to save them up (I thought he forgot about them ) and yesterday he surprised me by handing me a coupon which was for No-Bake Lemon Cheesecake.

Although it was not my choice to make this dessert, I was pretty happy because it was cheesecake! Though I do not care for baked cheesecake (It’s too rich for me and I get full after one bite!), I absolutely love cheesecake that hasn’t been baked since it is light and tasty. Perfect for summer.

For the crust, crush graham crackers until they turn into very fine crumbs. I put my crackers in a Ziploc bag and used a rolling pin to crush them.

Then melt the butter in a saucepan and mix in the graham cracker crumbs.

The mixture should clump together a bit when pressed with a fork.

Take a cheesecake (springform) pan with a glass bottom and line it with parchment paper.

Then pour the crumb mixture in and flatten with something flat. I used the bottom of a glass cup.

To harden the crust, leave it in the freezer for half an hour. You can make the filling during that time. Heat up milk with gelatin in a saucepan over low heat. When heated, let cool down.

In a big bowl, cream softened cream cheese and sugar together.

Add in milk and gelatin mixture, mixing vigorously. Then add in lemon juice and vanilla extract.

To finish, whip heavy cream and fold in whipped cream until the mixture is smooth. If the mixture is not smooth and a bit lumpy, use a blender to smooth it out.

For the assembly, pour the filling in the frozen cheesecake pan and smooth out the top. Freeze for at least 6 hours before serving.

To serve, run a hot, but not wet, knife around the pan before releasing the edges. Serve with lemon rind and berries, if desired.

• Servings: 10
• Time: 7 hours
• Difficulty: Easy
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Ingredients:
Crust:
1  1/4 cups (150 g) graham cracker crumbs
4 tbsp. (56 g) butter, melted
Lemon Filling:
1 packet (7.2 g) gelatin
1/4 cup (57 g) milk
2 cups (16 0z.) cream cheese, softened
1/2 cup (100 g) sugar
1/2 cup (115 g) lemon juice (about 2 lemons)
2 tsp. vanilla extract
1 cup (340 g) heavy cream, whipped

Instructions:

1. Crust: Mix graham cracker crumbs and butter together until they sort of stick in a clump. Flatten mixture on the bottom of a parchment lined cheesecake (springform) pan. Freeze for 1/2 hour.
2. Lemon Filling: Heat milk and gelatin in a saucepan over low heat until just below boiling point. Let cool.
3. In a large bowl, beat cream cheese with sugar and then add in milk and gelatin mixture. Incorporate the lemon juice and vanilla extract until just combined. Using a spatula, fold in whipped cream until creamy and smooth.
4. Assembly: Pour lemon filling over cheesecake crust and smooth the top. Refrigerate for a minimum of 6 hours to firm up the filling and decorate with berries or lemon rind. To serve, run hot, but not wet, knife around the sides of pan to loosen the cheesecake before removing the sides of pan. Cut into slices and serve cold.

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