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Before you jump to No-Bake Lemon Cheesecake recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Reasons Why Consuming Apples Is Good.
More than likely you’ve heard that you ought to be eating an apple a day but did you ever ask yourself why this is actually important? This is something that many people live by and they also ensure their children are eating at least one apple a day. This concept is known all over the world and people just take it as fact without knowing if this is in fact true. In the following paragraphs we are going to be examining apples to see if they really are a food that will help to keep you healthy.
Your heart is yet another thing which really can be helped by consuming apples. With all the things that you’ll find in apples, such as fiber, they work together to help your heart health. You may even be surprised to discover that another way apples can help your heart is by lowering cholesterol. Obviously to get all the advantages from apples you should know that most of the benefits can be located in the apples skin. And your best bet is to find a local farm that grows just organic apples and be sure you eat the skin also so you can get the most advantages of the apple.
And now you recognize why people tell you that you should eat an apple every day. In this article we just covered a few of the benefits of eating an apple a day. You’ll be able to locate many more benefits regarding your health when it comes to apples. I am hoping that the the very next time you go to the grocery store you wind up getting plenty of apples. It can definitely help your health for short term and also for the long haul.
We hope you got insight from reading it, now let’s go back to no-bake lemon cheesecake recipe. You can cook no-bake lemon cheesecake using 28 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make No-Bake Lemon Cheesecake:
- Take Sponge Cake
- Prepare 2 eggs
- Get 65 g (2.3 oz) granulated sugar
- Provide 60 g (1/2 us cup) cake flour
- Prepare 20 g (1 and 2/3 Tbsp) unsalted butter
- Prepare 25 g (1and 2/3 Tbsp) milk
- You need ※(Inside measurement of baking tray; 31cm x 22cm / 12.2''× 8.7'')
- Get Syrup (for sponge)
- Get 1 Tbsp hot water
- Get 1 Tbsp granulated sugar
- Use 1 tsp lemon juice
- Provide 1/2 tsp rum
- Prepare Cheese Cake
- Provide 150 g (5.3 oz) cream cheese
- Get 55 g (1/2 us cup) granulated sugar
- Provide 125 g (4.4 oz) yogurt
- You need 90 g (2/5 us cup) heavy cream
- Take 2 tsp lemon juice
- Take 5 g (1 and 2/3 tsp) powdered gelatin
- Take 3 Tbsp water, for gelatin
- Get Lemon Curd
- Use 1 egg
- Provide 4 Tbsp granulated sugar
- Provide 2 Tbsp lemon juice
- Prepare 60 g (2.1 oz, 5 Tbsp) unsalted butter
- You need Toppings
- You need 60-90 g (1/4-1/2 us cup) heavy cream, whipped
- Provide blueberries
Instructions to make No-Bake Lemon Cheesecake:
- ★Recipe video★ (my You Tube channel)→youtu.be/Iypj7gJtK-Q
- 【For Sponge Cake】Sift cake flour twice; set aside. Prepare hot water to warm egg mixture (low heat). Preheat an oven to 190℃ / 374F.
- Put eggs in a large bowl. Beat it lightly until watery. Add granulated sugar and stir well. Warm it with the hot water (low heat) while stirring. Warm it until it reaches body temperature.
- Take it out from the hot water, and warm butter and milk on extremely low heat; set aside. Whip the egg on high speed. The batter should fall slowly forming a ribbon that will hold its shape for a moment.
- Whip it slowly on low speed for 1.5 mins to make bubbles smaller and the same size. Add the flour in 2 parts. Fold it about 20 times after 1st addition. Fold it until the powderiness disappears after 2nd addition. (around 30 times)
- Pour the warmed butter and milk into a small bowl. Add a small amount of the batter to it, and stir well. Stir well until smooth. Put it back to the cake batter.
- Fold it until combined (30 times). Please mix the batter of the bottom and side sometimes. Pour it into a baking sheet and flatten it. Drop the sheet lightly about several times to remove large bubbles.
- Bake it at 170℃ / 338 F for 15 mins until golden brown. Drop the sheet to prevent the cake from shrinking. Take the cake out of the baking sheet. Let it cool. When cooled, peel off the parchment paper.
- Cut out a circle from the sponge sheet with a 15 cm (5.9'') mousse ring. Cut out a circle from the remaining sponge with a 10.5 cm (4.1'') mousse ring. Make the lemon syrup.
- Mix hot water and granulated sugar, and stir well to melt the sugar. Add lemon juice and rum, stir well. Brush both sides of each circle sponge with the lemon syrup. Place the 15 cm (5.9'') sponge cake in the ring. Set aside the other circle sponge.
- 【For Cheesecake】Soak gelatin in the water; set aside. Please put water first and sprinkle gelatin over to prevent unevenness. Mix well cream cheese until smooth. Add granulated sugar, and mix well until the roughness of sugar disappears.
- Add yogurt, and stir well until combined. Add heavy cream in 3 parts, and stir well each time. Add lemon juice, and stir well until combined.
- Melt the gelatin in the microwave little by little (600W, 5-10 sec each) so as not to boil. Add the melted gelatin to the cheese filling, stir well until combined.
- Pour half of the cheese filling into the ring, and flatten. Put the prepared 10.5 cm (4.1'') sponge on. Pour the remaining of the cheese filling over it, and flatten. Leave in a fridge for 1 hour or more to set.
- 【For Lemon Curd】Cut butter into small pieces; set aside. Beat an egg lightly until watery. Add granulated sugar, and stir well. Add lemon juice, and stir well. Pour it into a small pot. Prepare a wet cloth.
- Put the pot in hot water. Cook it with hot water over low heat while stirring. Cook it until it gets thickened lightly. Put it on the wet cloth, and stir for a min.
- Add the cut butter, and mix well until smooth. Cool it down to 25℃ (77 F), sometimes stirring. Pour it over the cheesecake. Leave in a fridge for 2 hours or more to set.
- 【Let's finish up!】Warm the ring with a hot towel. Lift the ring gently to take the cake off from the ring. Whip heavy cream until soft peaks form. Pipe the cream along the edge of the cake. Top with blueberries. It's all done!
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