How To make Lovely Lemon Cheesecake

Manuka Honey Lemon Cheesecake

This easy no bake Manuka Honey Lemon Cheesecake recipe is the perfect summer cheesecake dessert with its golden honey topping and lovely honeycomb design!

Learn how to make Manuka Honey Lemon Cheesecake!
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Clodagh's Delicious No-Bake Lemon Cheesecake Puts The Zing In Spring | This Morning

Clodagh’s no-bake lemon cheesecake is the perfect mid-week dessert to feed the family. Packed full of flavour, a tangy lemony topping on a crunchy hazelnut base - it’s a certified crowd pleaser.
Broadcast on 04/05/22
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How to Make a No Bake Lemon Cheesecake

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Lemon Cheesecake has to be one of my favourite no bake cheesecakes

Topped with candied lemons and a tart lemon syrup and it is just heavenly.

No Fancy equipment is needed to make these cute little cheesecakes but if you want to scale it up a bit and make a large 8 inch version it couldn't be easier - just double the quantities and Voila! all done.

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Ingredients Below

Check out more Cheesecakes on my channel

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You will Need

100g / 3.5oz of Digestive Biscuits
50g / 2oz of Butter
250g/ 9oz Cream Cheese
1/2 a cup of Icing / Powdered Sugar
The Zest and Juice of a Lemon
80ml / 1/3rd cup of Thick Cream

Candied Lemons to Decorate

I used 2 x 4 / 10cm spring form tins.
To make 1 x 8 cheesecake simply double the recipe above.

For full written Instructions check out my Website here


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No Bake Lemon Cheesecake Recipe

Try this refreshing lemon cheesecake recipe tastes sweet and citrusy. This is a simple recipe to serve after dinner to delight your guests, but it works as a lovely lemony treat for summer teatimes as well. There’s no baking involved either! Give it a go today

Lemon Cheesecake | Easy No-Bake Lemon Cheesecake Bars - Lemon Squares

Lemon Cheesecake Easy - No-Bake Lemon Squares Recipe
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Sweet, buttery, and slightly salty biscuits crust enriched with cinnamon flavor combined with sweet and tangy lemon flavors and homemade lemon curd on top that makes a delicious, creamy fresh dessert to enjoy at the conclusion of your favorite spring-summer dinner.
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Recipe for 15 squares (2X2inch - 5X5cm)

PRO TIPS
- Use a scale and use the measurement in grams
- Use Digestive biscuit If you find them where you live.

Ingredients (Crust)
2 cups (200g) Digestive biscuits (or Graham cracker )
1/2 cup (100g) unsalted butter
A teaspoon of ground Cinnamon

Ingredients (Filling)
1 cup and 3/8 cup (350g) of full-fat Vanilla yogurt
1 cup (250ml) of heavy whipping cream
7/8 cup (200g) of full-fat cream cheese, softened to room temperature
1/2 cup (120g) of Granulated sugar
Fresh Lemon juice from a big Lemon or 1 and 1/2 if you have small lemons.
4 Tablespoon of Lemon curd (store-bought) or homemade)
10g of Gelatin sheets (about 6 sheets).

Topping 6-7 Tablespoon of Lemon Curd (homemade or store-bought)

Directions:
Melt the butter and set aside.

Using a biscuit/brownie pan 11X7X1/2 inches (about 28x18x4 cm ) measure two strips (1 for the long side and one for the short side) of parchment paper that are about 4 inches (10 cm) more of the length of the size of the pan. Be sure that they are long enough that you can easily grab them on every side as shown in the video instructions.
Place the first strip (you don't need to grease the pan first ) aligned in middle on the long side, then the second in the short side also aligned in the middle of the pan.
This step is very important because it will help you to take the cheesecake out of the pan when it is ready.

Crush the biscuits in a zipped top bag with a rolling pin or you can use a food processor or blender to grind them then add ground cinnamon.

Mix together the crushed biscuit ground cinnamon and melted butter. Place the mixture in the prepared pan and press it into the bottom but not too firmly. If you use Graham cracker the crust needs to be very tight and compact.
Use a Non-Stick spatula or flat cup to help pack it down and smooth out the surface.
Freeze the crust for at least 15 minutes.

Soak the gelatine sheets in a bowl of cold water for 5 to 10 minutes.

Using an electric mixer set at medium/high speed, beat well chill heavy whipping cream in a large bowl until stiff peaks form and place it in the fridge.

In another medium-large bowl, place the Vanilla yogurt, cream cheese, sugar, and beat with an electric mixer until light and smooth. Add lemon curd and then fold the whipped cream.

Heat the gelatine in the microwave for 10 seconds.
Heat also the lemon juice for 10 seconds or in a small saucepan over low heat for about a minute. Add the gelatine in the lemon juice and make sure it's completely mixed. Let it cool off for a few minutes before you mix into the rest of the filling using an electric mixer set at medium/high speed.

Pour the filling in the over the crust and let it set in the refrigerator for about 3 hours or in the freezer for 1 hour.

Removed carefully the lemon cheesecake from the pan grabbing the parchment paper on every side. Place the cheesecake into a cutting board and add and smooth the Lemon curd on top.

With this recipe, you will have 15 squares (2X2 inches each- 5X5 cm) but you can slice it as big or small you like. Enjoy :)

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Lemon Drop Cheesecake

Your family and friends will drop their jaws to the floor when you bring this Lovely Lemon Cheesecake with Lemon Curd Topping to the table! For the full recipe, please visit: Kudos Kitchen by Renee