This lemon cheesecake is fresh and light! Since it's no-bake, it's perfect for hot summer days. Citrus lovers… this cheesecake is for you, courtesy of Pastry Freak!
Ingredients
1. THE RECONSTITUTED BISCUIT
- 100 g of Speculoos
- 100 g of cookies Tuc-type appetizers
- 75 g of butter
2. THE CHEESECAKE MAKER
- 450 g of fresh cheese Philadelphia type
- 250 g of liquid cream whole
- 90 g of sugar
- 1 gelatin sheet
- 2 lemons (organic)
3. LEMON JELLY
- 2 lemons
- 2 gelatin sheets
- 120 g d'’ water
- 20 g of sugar
- Qs of yellow dye water-soluble
Instructions
1. THE RECONSTITUTED BISCUIT (small and large molded)
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Roughly crush the biscuits and then roughly blend them in a blender.
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In a mixing bowl, combine the crushed biscuits with the melted butter until you obtain a homogeneous mixture.
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Use a strip of acetate to line a 22cm diameter entremets ring placed on a baking sheet to facilitate unmolding.
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Pour the reconstituted biscuit base into the circle and then press everything down to obtain a compact base.
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Place in the freezer for 30 minutes.
2. THE CHEESECAKE MAKER
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Place the gelatin sheet in a large bowl of cold water for 15 minutes to hydrate it.
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In a mixing bowl, whisk the cream cheese with the sugar, then add the zest of two whole lemons.
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Squeeze half a lemon and heat the juice, without boiling, in a saucepan.
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Add the hydrated and drained gelatin to the warm lemon juice, mix, then let it cool to room temperature and then incorporate the whole thing into the whipped cream cheese.
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In the bowl of a mixer, whip the very cold liquid cream until you obtain whipped cream.
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Incorporate about 1/3 of the whipped cream into the lemon-flavored cream cheese, then add the remaining 2/3, mixing gently with a spatula.
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Pipe the cheesecake mixture onto the biscuit base.
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Then smooth it down using a small angled spatula to obtain a very smooth surface.
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Place in the freezer for 15-20 minutes.
3. LEMON JELLY
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Place the gelatin in a large bowl of cold water for 15 minutes to hydrate it.
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Zest the lemons, then extract their juice by squeezing them and heat with the water and sugar without boiling.
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Next, add the hydrated and drained gelatin to the hot lemon juice, then let it cool to room temperature and then filter.
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Add a few drops of yellow food coloring and then mix.
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Once cooled, pour the lemon jelly over the completely chilled cheesecake.
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Place the cheesecake in the refrigerator for 2 hours to allow the jelly to set.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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