Delicious and creamy no-bake lemon cheesecake. Yep. And we don’t stop there. How about a layer of luscious homemade lemon curd and some cream on top?
Ingredients
The Base
5.3 oz digestive biscuits (150 gr)
1/4 cup unsalted butter (60 gr), melted
The cheesecake
14 oz full fat cream cheese (400 gr), room temperature
2 tbsp lemon zest
1/3 cup lemon juice (80 ml)
14 oz condensed milk (400 gr)
1 tbsp water
1 1/2 tsp powder gelatin (4 gr), or any type and amount of gelatin that will set 200 ml
1/2 cup lemon curd (145 gr), do check out my recipe
some whipped cream
Instructions
The Base
Put the digestive biscuits in a bag and crush them into fine crumbs using a rolling pin. Pour into a bowl and add in meted butter. Mix everything together until the mixture becomes wet-sand like.
Pour the mixture into an 8 inch (20 cm) springform pan and spread evenly. Using the bottom of a glass, press and compact the mixture tightly and evenly to the base of the pan. Place the pan in the freezer for 30 minutes.
