Ingredientes para No Bake Lemon Cheese Cake
- 200g digestive biscuits
- 100g unsalted butter
- 500g cream cheese, softened
- 397g sweetened condensed milk
- zest of 1 lemon (optional)
- 1/4 cup lemon juice
- 2 teaspoons unflavored gelatin
- 1/4 cup cold water
- sprinkle of nutmeg (optional, for garnish)
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Cómo preparar No Bake Lemon Cheese Cake
- Line a 25cm deep pie plate with aluminum foil, allowing excess foil to overhang the edges for easy removal.
- Crush 200g digestive biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Melt 100g unsalted butter. Add to the biscuit crumbs and mix until well combined.
- Reserve 2 tablespoons of the crumb mixture for decoration.
- Press the remaining crumb mixture firmly into the bottom of the prepared pie plate to form an even crust.
- Refrigerate the crust for 30 minutes to firm up.
- In a large mixing bowl, beat together 500g cream cheese (softened), 397g can sweetened condensed milk, 1/4 cup lemon juice, and the zest of 1 lemon (optional). Mix thoroughly until smooth and creamy.
- In a separate small bowl, sprinkle 2 teaspoons of unflavored gelatin over 1/4 cup cold water. Let it bloom for 5 minutes, then microwave in 15-second intervals until completely dissolved. Stir the dissolved gelatin into the cream cheese mixture.
- Pour the cream cheese mixture into the chilled crust.
- Decorate with the reserved crumbs or a sprinkle of nutmeg.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- **Chocolate Variation:** Omit lemon juice and zest. Add 125g of melted dark chocolate to the cream cheese mixture. Use plain chocolate biscuits for the base and decorate with grated chocolate or chocolate curls.
- To serve, carefully lift the cheesecake out of the pie plate using the overhanging foil. Transfer to a serving plate.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
93g
Fat
72g
Carbs
11g
