No-Bake Lemon Cheesecake

By The Cooking Foodie · 300 min

Ingredients

Instructions

1. Make the lemon curd: in a small saucepan, combine the egg yolks, sugar, lemon juice, lemon zest and a pinch of salt, and stir until well mixed.
2. Cook over low heat for about 10 minutes, stirring often, until the mixture thickens nicely.
3. Take off the heat, add the cold butter and whisk until fully melted and smooth.
4. Strain the curd through a mesh sieve over a bowl to remove lumps.
5. Cover with cling film, let cool completely, then refrigerate until needed.
6. Make the crust: crush the biscuits into fine crumbs in a food processor or Ziploc bag. Add the melted butter and pulse until combined, then add the lemon zest and stir.
7. Press the crumb mixture into the base of an 8-inch (20 cm) springform pan and refrigerate while you make the filling.
8. Let the gelatin powder bloom in the water in a small bowl for 10 minutes.
9. In a large bowl, beat the cream cheese, powdered sugar, lemon zest and vanilla bean paste until smooth. Add the cold heavy cream and beat until light and fluffy.
10. Melt the bloomed gelatin in the microwave for 15 seconds. Stir in a few tablespoons of the cream cheese mixture, then pour everything back into the bowl and mix until combined.
11. Stir in a few tablespoons of lemon curd briefly.
12. Pour into the pan and refrigerate at least 5 to 6 hours or overnight.
13. Spread lemon curd over the top, then refrigerate until ready to serve.

Summarized from The Cooking Foodie's video. Watch it for the details.

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