No‑bake lemon cheesecake: The ultimate summer treat

Citrus desserts are my weakness. I often bake a cheesecake with a large amount of lemon juice, but I forget about the oven as soon as the days get warmer. No-bake lemon cheesecake is my summer hit! It's light and refreshing.

This dessert combines a crumbly cookie base with a lemon cream that has a milky aftertaste—a perfect match. The crowning glory is a cream in the style of lemon curd. This no-bake cheesecake tastes delicious.

Most fruits can be used for no-bake cheesecakes, but lemons are unique. They have a refreshing taste and are not sweet, making them a good choice for everyone who likes a slightly tangy note. Italians love such "sweets." I got the recipe for this cheesecake from the Cakeshere channel. It was prepared without a mixer; everything can be mixed with a large silicone spoon and whisk. A blender is only needed for crushing cookies.

For desserts, it's worth choosing lemons of the best quality. There should be no stains or signs of damage on the skin. Before use, you must scrub and scald them to remove all contaminants. Here are some additional tips for preparing this no-bake cheesecake:

• Heavy cream is needed to prepare the mass and should be well chilled. Otherwise, it will be difficult to whip.
• The cake's base can be made from crunchy cookies (wheat, oat, or whole wheat). Lemon cheesecake tastes just as good on tea biscuits.
• If you have little experience with gelatin, you can use the sheet kind. It's easier to use and dissolves without leaving any lumps.
• Strain the lemon cream on the cheesecake through a sieve for a smooth and silky texture.

Ingredients:

For the base:

      
• 3.5 ounces of cookies
• 4 tablespoons of butter

For the cream:

                              
• 7 ounces of bucket cheese (for cheesecake)
• 2 ounces of sugar
• 0.2 ounces of gelatin sheets
• 1 cup of heavy cream
• Lemon juice
• 1 egg
• 4 tablespoons of butter
• 4 tablespoons of sugar

For decoration:

          
• 1.8 ounces of mascarpone cheese
• 1.8 ounces of heavy cream
• Sugar to taste

Method:

1. Start by crushing the cookies in a blender. Then, add the melted butter to them. Mix and put into a springform pan. Press down and refrigerate for 40 minutes.
2. Mix 0.1 ounces of gelatin with water, stir, and set aside. Add 2 ounces of sugar to the cheese and mix thoroughly.
3. Pour the cream into another bowl, whip it, and add to the cheese mass. Then, add the gelatin and half of the lemon juice. Mix well and spread over the base that has been cooling in the refrigerator. Cover with plastic wrap and refrigerate for 2 hours.
4. Meanwhile, mix the remaining 0.1 ounces of gelatin with water. Add the egg and 4 tablespoons of sugar in a pot and mix. Add 4 tablespoons of butter, pour in the lemon juice, and heat on low until it forms a thick cream.
5. Spread the lemon cream over the cheese mass that has already cooled in the springform pan. Cover with plastic wrap and refrigerate for 3 hours.
6. Put the mascarpone cheese in a bowl, add sugar, pour the cream, and mix thoroughly. When the cake is ready to be removed from the fridge, decorate the top of the dessert with the mascarpone cream.