Experience the zest and zing of this No-Bake Lemon Curd Cheesecake, a dessert that combines a crunchy cookie crust with a smooth and creamy cheesecake layer, topped off with a vibrant lemon curd. This cheesecake is the perfect blend of tangy and sweet, offering a refreshing flavor profile that’s excellent for any season but especially delightful in the warmer months.
Why You’ll Love This: The no-bake aspect of this cheesecake makes it incredibly convenient and foolproof, avoiding the fuss of traditional baked cheesecakes. The creamy texture of the cheesecake base paired with the sharpness of the lemon curd provides a sophisticated palate experience that’s not overly sweet. The gelatin ensures that each layer sets to perfection, creating a dessert that’s as beautiful to look at as it is to eat.
Perfect Occasion: This cheesecake is ideal for summer gatherings, brunches, or as a festive dessert during holiday celebrations. Its refreshing lemon flavor makes it a fantastic choice for outdoor events, picnics, or family dinners. It’s also a great option for special occasions like Mother’s Day, Easter, or anniversaries where a lighter dessert is desired.
Decoration Tips: Garnish the top of the cheesecake with thin lemon slices, mint leaves, or edible flowers for a decorative touch that complements its fresh flavor. You might also consider a sprinkle of powdered sugar or a few dollops of whipped cream around the edges for added elegance.
Ingredients:
- For the Crust:
- 300g cookies, crushed into fine crumbs
- 150g melted butter
- For the Cheesecake Base:
- 500g cream cheese, softened
- 250g heavy cream
- 100g caster sugar
- Vanilla bean paste or extract to taste
- 15g gelatin + 70ml water
- For the Lemon Curd:
- 200ml lemon juice (approximately 3 lemons)
- 3 eggs, beaten
- 100g sugar
- Zest from the lemons used for juice
- 50g butter
- 5g gelatin + 25ml water
Recipe Steps:
- Prepare the Crust:
- Combine the crushed cookies with the melted butter. Mix well until the crumbs are completely coated.
- Press the mixture firmly into the bottom of a springform pan or a pie dish, creating an even layer. Chill in the refrigerator for about 30 minutes to set.
- Make the Lemon Curd:
- Soak the gelatin in 25ml of water and let it sit for 10 minutes.
- Prepare a water bath by setting a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- Add beaten eggs, lemon juice, lemon zest, and sugar to the bowl. Whisk continuously until the mixture thickens to the consistency of sour cream.
- Remove from the heat, stir in the butter and liquid gelatin until smooth. Set aside to cool to room temperature.
- Prepare the Cheesecake Base:
- Soak 15g of gelatin in 70ml water. Let it swell for 10 minutes, then heat in the microwave for about 10 seconds until liquid.
- In a large bowl, mix the cream cheese, heavy cream, caster sugar, and vanilla until smooth. Stir in the liquid gelatin.
- Pour this mixture over the prepared crust and return to the fridge for another 30 minutes.
- Assemble the Cheesecake:
- Once the cheesecake base has set slightly, carefully pour the cooled lemon curd over the top.
- Return to the refrigerator and let it set for 1-2 hours or until firm.
Serve this No-Bake Lemon Curd Cheesecake chilled, offering a slice of creamy, tangy delight that’s sure to refresh and impress your guests.
