Refrigerator Lemon Cheesecake

This Refrigerator Lemon Cheesecake is a refreshing, no-bake treat that combines the richness of cream cheese with the bright zest of fresh lemons. The base is made from sweet cookie crumbs and melted butter, pressed into a pan for a crunchy foundation. The filling is silky smooth, achieved by blending softened cream cheese, sugar, egg yolks, and bloomed gelatin, then folded with stiffly beaten egg whites and whipped cream for an airy texture. It sets in the fridge, making it perfect for hot days or when you want to avoid heating up the kitchen. Serve chilled for a delightful contrast between the crisp crust and the luscious, tart filling.

Cuisine: Latin American

Courses: Desserts

Difficulty: Advanced

Servings: 10

Calories: 278.1

Dietary: Gluten-free

Description

This Refrigerator Lemon Cheesecake is a refreshing, no-bake treat that combines the richness of cream cheese with the bright zest of fresh lemons. The base is made from sweet cookie crumbs and melted butter, pressed into a pan for a crunchy foundation. The filling is silky smooth, achieved by blending softened cream cheese, sugar, egg yolks, and bloomed gelatin, then folded with stiffly beaten egg whites and whipped cream for an airy texture. It sets in the fridge, making it perfect for hot days or when you want to avoid heating up the kitchen. Serve chilled for a delightful contrast between the crisp crust and the luscious, tart filling.

Ingredients

1 1/2 cup Cookie crumbs
2 tablespoon Melted butter
2 tablespoon Sugar -- less may be

Directions

1
Combine cookie crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand.
2
Press the crumb mixture firmly into the bottom of a 12-inch square pan, ensuring an even layer.
3
Soften gelatin in 1/2 cup of cold water and set aside.
4
In a saucepan, combine 4 large egg yolks, 1/3 teaspoon salt, 3/4 cup milk, 1 cup sugar, and 2 tablespoons lemon rind.
5
Cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
6
Add the softened gelatin mixture to the saucepan and continue cooking and stirring until the gelatin is fully dissolved and blended.
7
Remove the mixture from heat and stir in 1 2/3 pounds of softened cream cheese until smooth.
8
Add 1/3 cup lemon juice to the cream cheese mixture and stir until well combined.
9
In a separate bowl, beat 4 large egg whites until stiff peaks form.
10
In another bowl, whip 1 cup of whipping cream until stiff peaks form.
11
Gently fold the beaten egg whites into the cream cheese mixture until just incorporated.
12
Fold the whipped cream into the mixture until smooth and uniform.
13
Pour the filling over the prepared crust in the pan.
14
Refrigerate for at least 4 hours, or until set, before slicing and serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 278.1kcal

% Daily Value *
Total Fat 6.1g10%
Saturated Fat 3.8g19%
Cholesterol 16.1mg6%
Sodium 48.3mg3%
Total Carbohydrate 7.5g3%
Dietary Fiber 0.0g0%
Sugars 7.5g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a springform pan or a loose-bottomed pan if you want to remove the cheesecake from the pan for serving. If using a square pan, serve directly from the pan.

Ensure the cream cheese is fully softened at room temperature to avoid lumps in the filling.

For a stronger lemon flavor, you can add extra lemon zest to the filling or garnish with thin lemon slices before serving.

This cheesecake is best served chilled. Store any leftovers in the refrigerator, covered, for up to 3 days.

If you prefer a sweeter crust, you can increase the sugar in the crust mixture slightly, depending on the sweetness of the cookies used.

Keywords: no-bake, cheesecake, lemon, dessert, cream cheese, gelatin, cookie crust, refrigerator, citrus, eggs, whipped cream, tangy, summer, easy, chilled, smooth, rich, zest, filling, crust

Read it online: https://www.chefs-mate.com/recipe/refrigerator-lemon-cheesecake/