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 ~~
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.
