No Bake Lemon Cheesecake

Creamy and rich, this Lemon Cheesecake has a cookie crust and is topped with a tart lemon curd. If you are a lemon lover, this will be your favorite cheesecake recipe!

No Bake Lemon Cheesecake


Ingredients
Crust
  • 5 ounces animal crackers
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted and kept warm

Filling
  • 1 1/4 cups (8 3/4 oz.) sugar
  • 1 tablespoon grated zest and 1/4 cup juice from 1-2 lemons
  • 1 1/2 pounds (3-8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream

Lemon Curd
  • 1/3 cup juice (from about 2 lemons)
  • 2 large eggs plus 1 large egg yolk
  • 1/2 cup (3 1/2 oz.) sugar
  • 2 tablespoons cold butter, cut into 1/2-inch cubes
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • pinch of salt

Instructions
  1. Place the oven rack in the lower half of the oven and preheat to 325°F.
  2. Place the animal crackers in a food processor and pulse until they are fine crumbs. Add in the sugar and pulse again. Add the butter in a steady stream and continue to pulse until the mixture starts to come together, about 10 1-second pulses.
  3. Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until it is golden brown, about 13-15 minutes. Remove from the oven and allow to cool. Once cool, wrap the pan with 2 18-inch pieces of foil. Set in a roasting pan and set aside.
  4. To make the filling, place 1/4 cup of the sugar and the lemon zest in a food processor and process until the sugar turns yellow and fragrant. Add in the remaining sugar and pulse a few times to combine.
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