Recipe of Super Quick Homemade No-Bake Lemon Cheesecake
Hey everyone, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Perfect No-Bake Lemon Cheesecake. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from No-Bake Lemon Cheesecake, 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 No-Bake Lemon Cheesecake 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 No-Bake Lemon Cheesecake is 15cm / 6-inch. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook No-Bake Lemon Cheesecake using 29 ingredients and 18 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make No-Bake Lemon Cheesecake:
- ※(mousse ring : height 5cm / 2 inches)
- Sponge Cake
- 2 eggs
- 65 g (2.3 oz) granulated sugar
- 60 g (1/2 us cup) cake flour
- 20 g (1 and 2/3 Tbsp) unsalted butter
- 25 g (1and 2/3 Tbsp) milk
- ※(Inside measurement of baking tray; 31cm x 22cm / 12.2''× 8.7'')
- Syrup (for sponge)
- 1 Tbsp hot water
- 1 Tbsp granulated sugar
- 1 tsp lemon juice
- 1/2 tsp rum
- Cheese Cake
- 150 g (5.3 oz) cream cheese
- 55 g (1/4 us cup) granulated sugar
- 125 g (4.4 oz) yogurt
- 90 g (2/5 us cup) heavy cream
- 2 tsp lemon juice
- 5 g (1 and 2/3 tsp) powdered gelatin
- 3 Tbsp water, for gelatin
- Lemon Curd
- 1 egg
- 4 Tbsp granulated sugar
- 2 Tbsp lemon juice
- 60 g (2.1 oz, 5 Tbsp) unsalted butter
- Toppings
- 60-90 g (1/4-1/2 us cup) heavy cream, whipped
- blueberries
Steps to make No-Bake Lemon Cheesecake
- ★Recipe video★ (my You Tube channel)→youtu.be/Iypj7gJtK-Q
- 【For Sponge Cake】Sift cake flour twice; set aside. Prepare hot water to warm egg mixture (low heat). Preheat an oven to 190℃ / 374F.
- Put eggs in a large bowl. Beat it lightly until watery. Add granulated sugar and stir well. Warm it with the hot water (low heat) while stirring. Warm it until it reaches body temperature.
- Take it out from the hot water, and warm butter and milk on extremely low heat; set aside. Whip the egg on high speed. The batter should fall slowly forming a ribbon that will hold its shape for a moment.
- Whip it slowly on low speed for 1.5 mins to make bubbles smaller and the same size. Add the flour in 2 parts. Fold it about 20 times after 1st addition. Fold it until the powderiness disappears after 2nd addition. (around 30 times)
- Pour the warmed butter and milk into a small bowl. Add a small amount of the batter to it, and stir well. Stir well until smooth. Put it back to the cake batter.
- Fold it until combined (30 times). Please mix the batter of the bottom and side sometimes. Pour it into a baking sheet and flatten it. Drop the sheet lightly about several times to remove large bubbles.
- Bake it at 170℃ / 338 F for 15 mins until golden brown. Drop the sheet to prevent the cake from shrinking. Take the cake out of the baking sheet. Let it cool. When cooled, peel off the parchment paper.
- Cut out a circle from the sponge sheet with a 15 cm (5.9'') mousse ring. Cut out a circle from the remaining sponge with a 10.5 cm (4.1'') mousse ring. Make the lemon syrup.
- Mix hot water and granulated sugar, and stir well to melt the sugar. Add lemon juice and rum, stir well. Brush both sides of each circle sponge with the lemon syrup. Place the 15 cm (5.9'') sponge cake in the ring. Set aside the other circle sponge.
- 【For Cheesecake】Soak gelatin in the water; set aside. Please put water first and sprinkle gelatin over to prevent unevenness. Mix well cream cheese until smooth. Add granulated sugar, and mix well until the roughness of sugar disappears.
- Add yogurt, and stir well until combined. Add heavy cream in 3 parts, and stir well each time. Add lemon juice, and stir well until combined.
- Melt the gelatin in the microwave little by little (600W, 5-10 sec each) so as not to boil. Add the melted gelatin to the cheese filling, stir well until combined.
- Pour half of the cheese filling into the ring, and flatten. Put the prepared 10.5 cm (4.1'') sponge on. Pour the remaining of the cheese filling over it, and flatten. Leave in a fridge for 1 hour or more to set.
- 【For Lemon Curd】Cut butter into small pieces; set aside. Beat an egg lightly until watery. Add granulated sugar, and stir well. Add lemon juice, and stir well. Pour it into a small pot. Prepare a wet cloth.
- Put the pot in hot water. Cook it with hot water over low heat while stirring. Cook it until it gets thickened lightly. Put it on the wet cloth, and stir for a min.
- Add the cut butter, and mix well until smooth. Cool it down to 25℃ (77 F), sometimes stirring. Pour it over the cheesecake. Leave in a fridge for 2 hours or more to set.
- 【Let's finish up!】Warm the ring with a hot towel. Lift the ring gently to take the cake off from the ring. Whip heavy cream until soft peaks form. Pipe the cream along the edge of the cake. Top with blueberries. It's all done!
While that is in no way the end all be guide to cooking fast and simple lunches it's excellent food for thought. The expectation is that will get your creative juices flowing so that you are able to prepare wonderful lunches for the family without having to accomplish too much heavy cooking in the practice.
So that's going to wrap it up for this exceptional food How to Make Ultimate No-Bake Lemon Cheesecake. Thanks so much for your time. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!