Light Lemon Cheesecake
by Editorial Staff
The easiest cheesecake recipe I’ve ever made! Very tasty, airy, and refreshing, one of the main advantages of which is that it is prepared without baking. Highly recommend!
Ingredients
The foundation:
- Cookies (I have Savoyardi) – 90 g
- Butter – 40 g
Cheese layer:
- Cream cheese (like Philadelphia) – 400 g
- Yogurt (thick without additives) – 100 g
- Milk – 40 ml
- Gelatin – 10 g
- Condensed milk – 250 g
- Lemon juice – 40 g
- Lemon zest – 1 teaspoon
Registration:
- Cream (35%) – 250 ml
- Powdered sugar – 3 tbsp
- Vanilla – 1 g
- Almonds (petals) – 1 tbsp
Directions
- Grind the cookies into crumbs. Melt the butter and mix well by adding to the crumb.
Cover the bottom of a mold 18 cm in diameter with baking paper. Line the cookie crumbs and tamp well. Place in refrigerator. - All cheese cream products should be at room temperature.
Mix condensed milk with lemon juice. It should thicken.
Pour gelatin with half of the milk. - Whip cream cheese with yogurt and zest.
Add thickened condensed milk and beat again. - Heat the remaining milk and dilute the swollen gelatin in it. Add it to the cheese mixture, whisking it at a low mixer speed.
Add yellow food coloring if desired. - Place the cheese mixture in a mold and refrigerate for at least 5 hours, preferably overnight.
- Free the cheesecake from the mold.
Whip the cream with vanilla until firm peaks, adding powdered sugar at the very end, so they keep their shape better.
Spiral the cream on top of the cheesecake and sprinkle with almond petals or crumbled cookies.
Decorate with lemon wedges and mint leaves. - Serve well chilled.
Enjoy your meal!
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