Hello everyone! Today we will prepare really delicious no-bake lemon cheesecake. If lemon flavor is something you like you will most definitely love this cheesecake. 

Ingredients

For the base:

• 200g biscuits, crushed
• 2 tbsp. sugar
• 60g butter

For the filling:

• 6 gelatin sheets
• 500g cream cheese, at room temperature
• 50g sugar
• 350ml milk + 1 tbsp lemon juice
• 50ml lemon juice
• 200ml cold heavy cream
• 4-5 tbsp. lemon curd

For the decoration:

• some whipped heavy cream
• some thin lemon slices

DIRECTIONS

1. Add the cookies to a food processor and mix them to get fine crumbs or add them to a freezer bag and crush the cookies with a rolling pin. Add the sugar to the cookie crumbs and mix. Next, add the melted butter and mix to combine. Transfer the moist cookie crumbs to an 8 inches (20cm) springform tin and press to the bottom to get one even layer. Place in the fridge until needed.
2. Add the gelatin sheets to a small bowl with cold water and let them soak for 10 minutes. Next, add the cream cheese and sugar to a large bowl and mix until well combined. Add the milk, and lemon juice, and mix until well combined. Squeeze the soaked gelatin sheets to get rid of excess water, add to a small saucepan, and heat up on the stove until the gelatin has dissolved completely. Add 2-3 tablespoons of the cream cheese mixture to the saucepan and stir to combine. Add this mixture to the large bowl and mix until well combined. Whip the heavy cream in a separate bowl until stiff peaks form. Add to the large bowl with the cream cheese mixture and fold in – try to keep as much volume as possible.
3. Pour the cream cheese filling into the prepared tin with the cookie base and smooth out the top. Place in the fridge for at least 5-6 hours, better overnight. When the filling has pretty much been set, after about 3-4 hours, add the lemon curd on top and spread it carefully and evenly on top of the filling. Continue cooling the cheesecake.
4. To finish the cake, remove it from the tin and place it on a serving plate or cake stand. Decorate the cheesecake with some whipped heavy cream and thin lemon slices. Keep the cake refrigerated until serving.

Make homemade lemon curd

• 6 egg yolks
• 200g sugar
• 100ml lemon juice (about 1-2 large lemons)
• 2 tbsp lemon zest
• 110g butter

1. Separate the yolks from the whites. You can freeze the egg whites for later or make a Swedish meringue buttercream with them! 
2. Zest the lemons and mix them with sugar to really extract all the oils from them.
3. Juice the lemons until you have about half a cup of lemon juice. Don’t forget to strain out the seeds.
4. Strain egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually. 
5. Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon. 
6. Remove pot from heat, then add the cold, cubed butter and mix until melted.
7. Strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH and amazing.
8. Transfer the curd to a sealable container or bowl. If string in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.

You can watch the details in the video below. 

Bon appetite

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