No-Bake Lemon Cheesecake Recipe

Name: Lemon Cheesecake
Prep time: 75 min
Total time: 75 min
Yield: 6
Cuisine: Korean
Ingredients: 80g Crushed digestive cookies; 40g Melted unsalted butter; 200g Cream cheese; 50g Sugar; 40g Plain yogurt; 3g Vanilla extract; Lemon zest; 4g Gelatin; 120g Whipped heavy cream (whipped up 50%); 75g Water; 60g Lemon juice; 45g Sugar; 15g Corn starch; 15g Unsalted butter; 1 Egg yolk; 2g Gelatin; 100g Lemon; 50g Sugar; 50g Water; 5g Gelatin

by Cooking Tree 2020-05-08

written by Cooking Tree Published: 2020-05-08Updated: 2022-05-15

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I made a really delicious no oven lemon cheesecake ~

The lemon curd in the middle has a refreshing yet juicy texture, so it goes really well with the cheesecake taste ~
Lemon zest is also added to the cheesecake, so you can enjoy it more refreshing with a soft lemon scent ~ ^^
I boiled the lemon pulp and hardened it on top to finish it, but it seems to go well with the refreshing feeling of the lemon ~
If you just use the lemon without boiling it, it may be too sour and hard to harden.
I think it’s a really delicious cake in the top 3 of the cheesecakes I made ~~

Lemon Cheesecake
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Rating: 3.6/5
( 5 voted )

Serves: 6 Prep Time: 75 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

80g Crushed digestive cookies
40g Melted unsalted butter

200g Cream cheese 
50g Sugar
40g Plain yogurt
3g Vanilla extract
Lemon zest
4g Gelatin 
120g Whipped heavy cream (whipped up 50%)

75g Water
60g Lemon juice
45g Sugar
15g Corn starch 
15g Unsalted butter
1 Egg yolk
2g Gelatin

100g Lemon
50g Sugar
50g Water
5g Gelatin

Instructions

Put the unsalted butter in the cracked Daisy cookie, mix, and lay it flat on the bottom of a 15cm frame and harden in the refrigerator.
Gently loosen the cream cheese, add sugar and mix, add plain yogurt and vanilla extract, mix, add lemon zest and mix.
Soak in cold water for about 10 minutes, remove water, turn in the microwave for 10 seconds, add gelatin, mix, add 50% whipped cream and mix.
Pour 1/2 of the dough into the mold and set for about 20 minutes in the freezer.
Mix water, lemon juice, sugar, and corn starch in a saucepan, heat on low heat, stirring until thick.
Remove from the fire, add salt-free butter, mix, add egg yolk, mix, and add melted gelatin.
Pour the lemon curd over the hardened cheesecake, flatten it, and harden it for about 20 minutes in the freezer, pour all the remaining cheesecake dough and flatten it for about 20 minutes in the freezer.
Put the lemon pulp and sugar in a pot, boil it, remove it from the fire, add water, and soaked gelatin and mix.
Pour into a mold and set for 3 hours in the refrigerator.