Ingredients (for a 22-24 cm diameter cake):
For the base:
200 g Digestive biscuits (or other type of dry biscuits)
100 g melted butter
For the cream:
500 g spreadable cheese (such as Philadelphia or ricotta for a lighter version)
250 ml fresh whipping cream
120 g icing sugar
2 lemons (juice and grated zest)
10 g gelatine sheets (or 1 sachet of powdered gelatine)
For the decoration:
Lemon slices (optional)
Grated lemon zest (optional)
Mint leaves (optional)
Preparation:
- Prepare the base:
Crush the biscuits: Put the biscuits in the mixer and blend them until you get a fine powder. If you don’t have a mixer, you can put the biscuits in a bag and crush them with a rolling pin.
Mix with butter: Melt the butter in a saucepan or in the microwave. Add the melted butter to the crushed biscuits and mix well until the mixture is moist and compact.
Roll out the base: Line a cake tin with baking paper (you can use a springform pan to make cutting easier). Pour the biscuit mixture into the tin and press it down well with the back of a spoon to form a compact base. Place in the fridge to firm up for at least 30 minutes. - Prepare the cream:
Soak the gelatine: Place the gelatine sheets in a bowl with a little cold water for about 5-10 minutes, or follow the instructions on the package if using powdered gelatine. Once softened, dissolve it in 2 tablespoons of hot (not boiling) water and mix well to dissolve it.
Prepare the cream: In a large bowl, combine the cream cheese, icing sugar, lemon juice and zest. Mix with a whisk until you get a smooth and homogeneous cream.
Whip the cream: In another bowl, whip the fresh cream until it becomes very firm. Gently combine the whipped cream with the cheese mixture, mixing with movements from the bottom up so as not to deflate it.
Add the gelatin: Add the dissolved gelatin to the cream mixture, mixing well to incorporate it evenly. - Assemble the cheesecake:
Pour the cream on the base: After the biscuit base has hardened in the fridge, pour the cream cheese on the base. Level the surface with a spatula to obtain an even layer.
Cool in the fridge: Place the cheesecake in the fridge and let it rest for at least 4 hours, or preferably overnight, to allow the gelatin to set and the cake to solidify. - Decorate and serve:
Decorate: Before serving, decorate the cheesecake with fresh lemon slices, grated lemon zest and mint leaves for an extra touch of freshness.
Serve: Cut the cheesecake into slices and serve it very cold. The combination of soft cream and crunchy base will win you over!
Tips:
You can enrich the cream with a little Greek yogurt for a creamier and more acidic touch.
If you prefer, you can use a chocolate biscuit base for a contrast of flavors.
If you don’t like gelatin, you can try agar agar, a plant-based alternative, but make sure to follow the instructions for use.
This no-bake lemon cheesecake is really fresh, fragrant and light, perfect for any occasion! Enjoy!
