No-Bake Lemon Cheesecake

Ingredients

• 100 g Speculoos (caramel shortbread biscuits)
• 100 g Savory crackers (type TUC) (salty, slightly crunchy)
• 75 g Unsalted butter (melted)
• 450 g Fresh cheese (type Philadelphia) (at room temperature)
• 250 g Heavy cream (very cold)
• 90 g Granulated sugar
• 3 Gelatin sheets (2 for the jelly, 1 for the filling)
• 4 Organic lemons (zest and juice, preferably untreated)
• 120 g Water
• a few drops Yellow food coloring (optional, for jelly color)

Instructions

1. Prepare the biscuit base

   Roughly crush the speculoos and savory crackers using a rolling pin, then place them in the mixer bowl and blend until a fine powder is obtained.

   Time: PT7M

2. Mix the melted butter

   Melt the butter in a small saucepan over low heat, pour it over the biscuit powder and stir with a spatula until a homogeneous paste is achieved.

   Time: PT4M

   Temperature: 50°C

3. Form the base in the pan

   Pour the biscuit paste into the 22 cm springform pan, press it evenly with the bottom of a flat glass to obtain a compact layer.

   Time: PT3M

4. Chill the base

   Place the pan in the freezer for 30 minutes so the base hardens.

   Time: PT30M

5. Hydrate the gelatin (filling)

   Put 1 gelatin sheet in a bowl of cold water and let soak for 15 minutes.

   Time: PT15M

6. Prepare the cheese‑lemon mixture

   In the mixer bowl, combine the fresh cheese, sugar and the zest + juice of 2 lemons. Whisk on medium speed until the mixture is smooth.

   Time: PT5M

7. Incorporate the gelatin

   Heat the remaining lemon juice in a saucepan without bringing it to a boil (just warm), remove from heat, add the squeezed gelatin and mix well. Let cool to room temperature then incorporate into the cheese‑lemon mixture.

   Time: PT12M

   Temperature: 60°C

8. Whip the cream

   In another bowl, whisk the very cold heavy cream until a firm consistency is reached.

   Time: PT5M

9. Fold the cream into the cheese mixture

   Add first one third of the whipped cream to the cheese‑lemon mixture to lighten it, then gently fold in the remaining two thirds using a spatula, lifting the mass to keep the aeration.

   Time: PT5M

10. Pour the filling onto the base

    Remove the base from the freezer, place it on the springform pan, pour the cheese filling over it and smooth the surface with a spatula.

    Time: PT4M

11. Briefly freeze

    Return the cheesecake to the freezer for 20 minutes to firm up slightly before the jelly.

    Time: PT20M

12. Hydrate the gelatin (jelly)

    Soak the remaining 2 gelatin sheets in a bowl of cold water for 15 minutes.

    Time: PT15M

13. Prepare the lemon jelly

    Collect the zest and juice of the 2 additional lemons, place them in a saucepan with 120 g water and 20 g sugar. Heat over low heat without boiling, remove from heat, add the squeezed gelatin, stir, let cool to room temperature, then add a few drops of yellow coloring.

    Time: PT12M

    Temperature: 55°C

14. Apply the jelly

    Strain the colored lemon juice and gently pour it over the already cooled cheesecake, covering the entire surface.

    Time: PT5M

15. Final rest in the refrigerator

    Place the cheesecake in the refrigerator for at least 2 hours (or overnight) so the jelly sets completely.

    Time: PT2H

Nutrition Facts

Calories

310

Protein

5 g

Carbohydrates

28 g

Fat

20 g

Fiber

1 g