No-Bake Lemon Cheesecake is one of the best desserts. I just love the creamy consistency as well as the delicate lemon flavor. I possibly could eat cheesecake all day long, and have to admit that I eat an excessive amount of when I make this dessert.

Growing up, this is the only sort of cheesecake I ever ate. I had fashioned heard of cooked cheesecakes, however they were not actually common in Australia. No bake cheesecakes ruled the day – we known as them Continental Cheesecakes. There was even a wonderful bakery near the house known as The Continental Cheesecake Store. That place was heaven on earth, with the huge selection of no-bake cheesecakes. Nowadays, you may still find Cheesecake Shops, alas my child years favorite is long gone. But these days they sell both No-Bakes and Baked Cheesecakes.

Maybe no-bakes were so popular due to the fact that an oven under no circumstances has to be turned on – that is definitely an advantage on the hot day. Another advantage is that they are so easy to make.

I have constantly made my own cookie base for my cheesecakes. In Australia, we utilized to use arrowroot biscuits or gingernuts. In America, I take advantage of gluten free of charge gingernut cookies (Mi-Del brand). If you do not need to eat gluten free, graham crackers works perfectly. Basically, you are just searching for any plain, sugary cookie.

This cold dessert is ideal for these days that are starting to warm-up! I think I would need to make this again, because we are going to be striking the 80’s today (highly unusual for April in Seattle!) and the main one photographed is long gone!

Below are a few pointers for rookies, or if you are wondering why your cheesecake did not set:

1. Use regular lemons (not really Meyer lemons that have a lesser citric acid level. The citric acid reacts using the sweetened condensed milk to thicken and arranged the cheesecake).

2. Unless you see the blend thicken if you beat in the lemon juice, add a little more lemon juice. The general rule is 1/2 cup to each can of sweetened condensed dairy, however a bit more juice can be OK. Just taste the blend to make sure you don’t add too much!

1 cup lemon juice

Place the cookies in a Ziplock handbag, and work with a rolling pin to crush the cookies. Usually do not crush the cookies finely, as too much crushing can make the base too hard.

Transfer the cookies crumbs to a medium sized mixing up dish and add the melted butter. Mix until well combined. Spread the crumbs on the base of an 9″ spring form pan and press down firmly, using either your hand or the bottom of a glass cup.

In a separate bowl, beat the cream cheese and 1 tin of condensed milk until clean.

Add additional second tin of condensed milk and lemon juice and continue steadily to beat until blended.

Pour the cream parmesan cheese mixture on top of cookie base.

Place in refrigerator overnight, or until place.

Cookies or Biscuits?

I’ll use the evaporated dairy for another thing ðŸ‚

cheese did you used? What brand? I’m from Philippines.

Hey… The recipe sounds so simple!… I’ll try it as a shock for my girlfriend’s bday… Any particular pointers for a first-timer?…

Also, I doubt there is a spring-form pan available where I live (India)… What else will continue to work?

I will like to add fruits. Can peaches go well? Thanks a lot for your time as well as for the delicious formula! =)

24cm is quite close to 9 inches, so that it will serve 12. If you want to serve large slices, it’ll only serve eight. The photo I’ve taken is if you were serving for 12.

This Recipe for Chicken Feet soup appears delicious!

Would it also use orange juice? Or does it not set correctly because it’s much less acidic?

I have to try out this for our next function pot luck – noises soo delicious!

I’m just wanting to know if you’ve ever tried it with lime juice… We would make one batch lemon and one lime.

Do you think it would function?

I’m Werona and I really like food! I’ve a weakness for sweets but do enjoy all sorts of cooking. Go through More’¦

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