How To make No Bake Lemon Cheese Cake

노오븐~ 레몬 치즈케이크 만들기 : No-Bake Lemon Cheesecake Recipe | Cooking tree

상큼하게 정말 맛있는 노오븐 레몬 치즈케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡

상큼하게 정말 맛있는 노오븐 레몬 치즈케이크를 만들었어요~
중간에 넣은 레몬 커드가 상큼하면서도 쫀득한 식감이 나서 치즈케이크 맛과 정말 잘 어울리네요~
치즈케이크에도 레몬 제스트를 넣어 은은한 레몬 향이 나서 더 상큼하게 즐길 수 있답니다~^^
레몬 과육을 살짝 끓여 위에 투명하게 굳혀 마무리 했는데 레몬의 청량한 느낌과 잘 어울리는 것 같아요~
레몬을 끓이지 않고 그냥 사용하면 너무 시고 잘 굳지 않을 수 있어 꼭 끓어 사용해야 좋답니다~
만들어 먹었던 치즈케이크 중에 top3 안에 드는 정말 맛있는 케이크 인 것 같아요~~
즐겁게 시청하세요~♬ Enjoy~

*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~

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▶틀 사이즈 Mold size : 15cm

▶재료

부순 다이제 쿠키 80g
녹인 무염버터 40g

크림치즈 200g
설탕 50g
플레인요거트 40g
바닐라익스트랙 3g
레몬 제스트
젤라틴 4g
50%정도 휘핑한 생크림 120g

물 75g
레몬즙 60g
설탕 45g
옥수수전분 15g
무염버터 15g
달걀노른자 1개
젤라틴 2g

레몬 100g
설탕 50g
물 50g
젤라틴 5g

▶레시피
1. 부순 다이제 쿠키에 녹인 무염버터를 넣고 섞은 뒤 15cm 틀 바닥에 평평히 깔고 냉장실에서 굳힌다.
2. 크림치즈를 부드럽게 풀고 설탕을 넣고 섞은 뒤 플레인요거트, 바닐라익스트랙을 넣고 섞고 레몬 제스트를 넣고 섞는다.
3. 찬물에 10분 정도 불리고 물기를 제거하고 전자레인지에 10초 정도 돌려 녹인 젤라틴을 넣고 섞은 뒤 50% 정도 휘핑한 생크림을 넣고 섞는다.
4. 틀에 반죽의 1/2을 붓고 냉동실에서 20분 정도 굳힌다.
5. 물, 레몬즙, 설탕, 옥수수전분을 냄비에 넣고 섞은 뒤 약불에 올려 걸쭉해질 떄까지 저으며 가열한다.
6. 불에서 내리고 무염버터를 넣고 섞고 달걀노른자를 넣고 섞은 뒤 녹인 젤라틴을 넣고 섞는다.
7. 굳은 치즈케이크 위에 레몬 커드를 붓고 평평히 한 뒤 냉동실에서 20분 정도 굳히고 남은 치즈케이크 반죽을 모두 붓고 평평히 해 냉동실에서 20분 정도 굳힌다.
8. 레몬 과육과 설탕을 냄비에 넣고 끓인 뒤 불에서 내리고 물과 불린 젤라틴을 넣고 섞는다.
9. 틀에 붓고 냉장실에서 3시간 정도 굳힌다.

▶Ingredients

80g Crushed digestive cookies
40g Melted unsalted butter

200g Cream cheese 
50g Sugar
40g Plain yogurt
3g Vanilla extract
Lemon zest
4g Gelatin 
120g Whipped heavy cream (whipped up 50%)

75g Water
60g Lemon juice
45g Sugar
15g Corn starch 
15g Unsalted butter
1 Egg yolk
2g Gelatin

100g Lemon
50g Sugar
50g Water
5g Gelatin

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시청해주셔서 감사합니다~♥
Thank you for watching~

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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.

▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^


▶Community Subtitles

If you can translate into another language,
I would appreciate it if you could use the video Settings subtitle add-on to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
비디오 설정 자막을 추가 기능을 통해 자막을 추가 해주시면 감사하겠습니다~^^

#치즈케이크 #레몬케이크 #노오븐치즈케이크

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

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NUTELLA No Bake CHEESECAKE -

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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

This No Bake Lemon Cheesecake recipe is creamy, tart and easy to make! It’s full of lemon flavor and such a great dessert for spring and summer! Recipe:

No Bake Cheesecake with Lemon Curd, Light and Creamy [No bake] [No Gelatin] [ASMR] [4K]

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No-Oven Lemon Cheesecake Recipe with Basic Ingredients

Ingredients

For the Cream
500g cream cheese (2 cups)
50g sour cream (3 tbsp)
15ml lemon juice (½ tbsp)
70g sugar (⅔ cup)
10g vanilla powder (2 tsp)
180g whipping cream (¾ cup)

For the Crust
300g biscuit (3 cups)
90g butter (6 tbsp)
A pinch of salt

For the Lemon Curd
90ml lemon juice (⅓ cup)
2 eggs + 1 egg yolk
100g sugar (½ cup)
30g butter (2 tbsp)
15ml whipping cream (1 tbsp)
10g vanilla powder (2 tsp)

Cake mold size: 19 cm

How to cook

Cheesecake
- Add the biscuits to a food processor then pulse until you have small crumbs.
- Add the melted butter and a pinch of salt while you pulse then mix together until thoroughly combined.
- Transfer the crust to a springform cake pan and press the crust into the pan until compact.
- Add the cream cheese and sugar to the bowl and whisk the cream together until well combined.
- Add the the sour cream, lemon juice and and vanilla then mix.
- Add the cream. Mix until fully incorporated making sure to scrape down the bowl.
- Transfer the filling to the prepared crust.
- Smooth the top with a spatula and chill the cheesecake to set.

Lemon Curd
- Crack the eggs.
- Add sugar and start whisking.
- When the eggs and sugar are well mixed, add the lemon juice.
- Take the mixture on the stove and whisk it continuously over medium heat.
- Keep whisking until the mixture thickens, when it thickens, take it in a bowl
- Add the vanilla extract, whipping and butter whisk.
- When the butter has melted, cover it with cling film and let it cool in the refrigerator.
- When the sauce got cold, pour the sauce over the cheesecake and refrigerate for a while.

#cheesecake #nobake #asmr #lemoncurd #lemoncheesecake

レモンのレアチーズケーキの作り方 No-Bake Lemon Cheesecake - HidaMari Cooking

HidaMari Cooking(ひだまりクッキング)へようこそ。
このチャンネルでは、チョコレートや抹茶、季節のフルーツを使ったお菓子のレシピを中心に投稿しています。
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＼いつもありがとうございます／
おかげさまでひだまりクッキングのレシピ本ができました！
「365日食べたい!ひだまりさん家の定番おやつ」
こちらのリンクか書店で購入できます。

購入してくださった方はぜひ、#365日食べたいひだまりさん家の定番おやつ をつけて
Instagramに投稿してもらえると嬉しいです！

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ベルマークを押すと毎回通知が届くようになります。
動画の評価やコメントをいただけるととても嬉しいです♪

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こんばんは????動画を見ていただきありがとうございます♪
最近暖かくなってきたので、さっぱりレモン味が食べたくなって
レモンのレアチーズケーキを作りました！

▷Ingredients(Φ15cm round mold)：
■Bottom
70g cookie
20g melted butter

■Rare cheesecake
200g cream cheese
50g mascarpone cheese
50g granulated sugar
30ml hot water
5g sheet gelatin
150ml heavy cream
10g granulated sugar
5ml lemon juice

■Lemon curd
1 egg
50g granulated sugar
50ml lemon juice
50g unsalted butter
2g sheet gelatin
10ml hot water

■Cheese cream
50g mascarpone cheese
50ml heavy cream
9g granulated sugar

▷材料（15cm丸型1台分）：
■ボトム
クッキー　７０ｇ
溶かしバター　２０ｇ

■レアチーズ
クリームチーズ　２００ｇ
マスカルポーネチーズ　５０ｇ
グラニュー糖　５０ｇ
お湯　３０ｍｌ
板ゼラチン　５ｇ
生クリーム　１５０ｍｌ
グラニュー糖　１０ｇ
レモン汁　５ｍｌ

■レモンカード
全卵　1個
グラニュー糖　５０ｇ
レモン汁　５０ｍｌ
無塩バター　５０ｇ
板ゼラチン　２ｇ
お湯　１０ｍｌ

■チーズクリーム
マスカルポーネチーズ　５０ｇ
生クリーム　５０ｍｌ
グラニュー糖　９ｇ

▷作り方：
１．レアチーズケーキを作る。土台用のクッキー70gは細かく砕いて、溶かしたバター20gを合わせる。型の内側にクッキングシートを敷き、クッキーを敷き込む。

２．板ゼラチン5gを氷水にひたしてふやかしておく。

３．クリームチーズ200g、マスカルポーネチーズ50gをよく混ぜ、グラニュー糖50gを加えて更に混ぜる。

４．お湯30mlにふやかした板ゼラチンの水気を切って加え、ゼラチンを溶かし、③に加えて混ぜる。

５．生クリーム150gとグラニュー糖10gを氷水に当てながら泡立てる。空気を含んでとろっとしたら④に加えて混ぜる。

６．レモンを絞り、レモン汁5ml～も加えて混ぜる。（種は取り除く）敷き込んだクッキーの上にレアチーズケーキを入れて平らにならし、冷蔵庫で２時間冷やす。

７．レモンカードを作る。板ゼラチン２gを氷水でふやかす。

８．全卵１個をよく溶きほぐす。グラニュー糖50gを加えてしっかり混ぜ合わせる。

９．小鍋に⑧を濾しながら入れ、レモン汁50ml（種は取り除く）、無塩バター50gを加える。

１０．お湯10mlと⑦でふやかした板ゼラチンの水気を切ってゼラチンを溶かしておく。

１１．鍋を弱火にかけて絶えずかき混ぜながらとろみを付ける。⑩のゼラチンを加えて混ぜる。

１２．冷やしておいたレアチーズケーキの上にレモンカードを流し入れ、冷蔵庫で１時間冷やす。

１３．チーズクリームを作る。ボウルを氷水に当てて、マスカルポーネチーズ50g、生クリーム50ml、グラニュー糖9gを絞りやすい固さになるまで泡立てる。

１４．モンブラン用の口金をセットした絞り袋にクリームを入れて、レモンカードの上に絞り出す。冷蔵庫で５時間冷やす。

１５．型から外し、クッキングシートを取ってミントなどで飾り付ける。温めたナイフでカットすると断面がきれいに出ます。

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ひだまりについて改めて自己紹介します！


Who is HidaMari Cooking?


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道具や材料の購入先：
こちらの記事で使っている道具や型の紹介をしています。
型編

道具編


▽Amazon
口径25cmの耐熱ガラスボウル：iwaki 2.5L
口径20cmの耐熱ガラスボウル：HARIO 3個セット
直径18cmの耐熱スポンジ型：iwaki スポンジ型
赤い耐熱シリコンヘラ：COLIN 3個セット
ハンドミキサー：dretec(ドリテック)
ケーキスライサー（検索するといろいろな出品者が出てきます
フードプロセッサー：BRUNO（ブルーノ）
6個取りマフィン型
繰り返し使えるオーブンシート

▽富澤商店（通販または実店舗）
シリコンの泡立て器
持ち手が木のふるい
クーベルチュールチョコレート：大東カカオのスイートチョコレート
450gの発酵無塩バター（明治、よつ葉、カルピス、高千穂、森永など）
その他製菓材料

▽Cotta （通販専門）
450gの無塩バター（よつ葉、高千穂、明治、森永など）
クーベルチュールチョコレート：カカオバリー、バンホーテン
その他製菓材料
繰り返し使えるオーブンシート

ーーーーーー

よく頂く質問などについて。
Q.バターは無塩ですか？有塩ですか？
お菓子には基本的に無塩バターのみ使用しています。
無塩バターに塩を加えるレシピは有塩バターではだめなのか？と質問をいただくのですが、狙った塩加減にしたいため無塩バターを使っています。
※一部過去の動画は「バター」のみの記載になってしまっています。
今後は字幕に「無塩バター」と表記するよう心がけますが、
それ以前の字幕に「バター」としか書かれていなくても
「無塩バター」を使用しています。

Q.オーブンは予熱しますか？
焼成温度に合わせて予熱しています。
家庭用オーブンは庫内が小さく扉を開けた時に熱が逃げやすいため、
焼成温度＋10〜20℃で予熱し、焼くものを入れてから焼成温度に合わせて焼いています。
こちらも今後は字幕で「〇〇℃に予熱したオーブンで□□分焼く」といった形で表記するように心がけます。

Q.倍量で作りたいのですが。
12cm丸型を15cm丸型に→1.5倍
12cm丸型を18cm丸型に→2.2倍
12cm丸型を21cm丸型に→3倍

15cm丸型を12cm丸型に→0.6倍
15cm丸型を18cm丸型に→1.5倍
15cm丸型を21cm丸型に→2倍

12cm(4.7inch)→15cm(6inch) =×1.5
12cm(4.7inch)→18cm(7inch) =×2.2
12cm(4.7inch)→21cm(8.2inch)=×3

15cm(6inch)→12cm(4.7inch) =×0.6
15cm(6inch)→18cm(7inch) =×1.5
15cm(6inch)→21cm8.2(inch)=×2

▷Youtube：

▷instagram：

もし私のレシピでお菓子を作ってくださったときは、
#hidamaricooking をつけて投稿してもらえると嬉しいです♪
またインスタグラムでは、YouTubeで公開していない写真も
公開していますので、よかったらフォローしてください。

▷Blog：


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▷Google+：

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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