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Before you jump to No-Bake Lemon Cheesecake recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That has fully changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living much more green we won’t be able to resolve the problems of the environment. Each and every family should start making changes that are environmentally friendly and they should do this soon. Keep reading for some ways to go green and save energy, generally in the kitchen.
Why don’t we begin with something really easy, changing the light bulbs. Do this for the whole house, not only the kitchen. The normal light bulbs are the incandescent type, which must be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are energy-efficient which means electricity consumption is actually lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would certainly keep plenty of bulbs out of the landfills, and that’s good. You also have to obtain the habit of turning off the lights when there is nobody in a room. The family spends considerable time in the cooking area, and how typically does the kitchen light go on in the morning and is left on all day long. And it’s not limited to the kitchen, it takes place in other parts of the house as well. Make a routine of having the lights on only when they are needed, and you’ll be amazed at the amount of electricity you save.
The kitchen by itself provides you with many small methods by which energy and money can be saved. It is reasonably straightforward to live green, after all. Largely, all it requires is a little bit of common sense.
We hope you got benefit from reading it, now let’s go back to no-bake lemon cheesecake recipe. To cook no-bake lemon cheesecake you need 6 ingredients and 10 steps. Here is how you do that.
The ingredients needed to make No-Bake Lemon Cheesecake:
- Provide 2 of lemons will be more then enough, use 1 if you don't want it too sour, as we'll be using both the juice and the zest.
- Prepare 2 knobs of melted butter, is that a way of measuring butter? if not then about 40g should do.
- Use 10 of Digestive Biscuits should be good for a thick-ish biscuit base if you want thinner just use fewer biscuits, I just love the crunchy base.
- Take 300 ml of Extra thick/ Double cream get the thickest cream you can as the lemon juice will loosen the mixture a fair bit.
- You need 300 g of Cream Cheese or just equal parts Cream Cheese to Double Cream.
- You need 1 cup of sugar or add more if you've got a big sweet tooth granulated or caster are both fine.
Instructions to make No-Bake Lemon Cheesecake:
- You can start by lining a dish or whatever you'll be serving the cheesecake in with either greaseproof paper or just clingfilm..
- Now put your digestive biscuits into a bag and just start pounding them until they're all crushed..
- Melt your butter, use the microwave or a saucepan it doesn't matter..
- Pour the bag of crushed biscuits and melted butter into a bowl and mix together and combine..
- Put the buttery biscuits into the lined dish, spread it evenly and push down with the bottom of the mug or heavy cup making sure all the bottom of the dish is covered..
- Now for the topping! Mix together equal parts thick cream and cream cheese and 1 cup of sugar until combined. Now because these ingredients are super thick it will be hard to mix after combined but keep on pushing..
- Grate the zest of the two lemons into the bowl, add the juice too and mix, start off slow and work your speed up as everything starts incorporating the mixture will start to loosen and start becoming more of a whipped cream consistency, this is good!.
- Get the biscuit base out of the fridge and pour your lemon topping into the dish and spread evenly..
- At this point there's two ways of setting it. You can either leave it in the fridge overnight, which will result in a rich, softer cheesecake or freeze for 3-5 hours and remove from freezer 1 hour before serving this will give you a more conventional cheesecake texture..
- Whichever way you decide to set it when it's ready you can either remove it from the dish and put onto a plate or just leave the cake in the dish and spoon out servings that's how I usually do it! Enjoy!.
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