Welcome to the delightful world of lemon cheesecake with a twist – no baking required!
This luscious dessert is perfect for those who crave the creamy texture and tangy zest of lemon without the hassle of turning on the oven.
Cheesecake is a beloved dessert across the globe, traditionally comprised of a rich mixture of cream cheese, sugar, and eggs set atop a crumbly biscuit base. The no-bake variant skips the oven, relying instead on the fridge to work its magic, setting the filling to a silky consistency. Adding lemon to the mix brings a bright, refreshing twist, making it an ideal dessert for warmer seasons or as a cheerful finish to any meal.
Using your Thermomix to prepare no-bake lemon cheesecake not only simplifies the process but also ensures a perfect texture. Here are some tips to get it just right:
- Consistency of Ingredients: Ensure all ingredients are at room temperature to facilitate smoother blending.
- Quality of Ingredients: Use full-fat cream cheese for richer texture and fresh lemons for the zest and juice for maximum flavor.
- Blending: Use your Thermomix for precise and effortless mixing, achieving that perfect creamy consistency without lumps.
- Chilling: Allow ample chilling time, ideally overnight, for the cheesecake to set properly and develop flavors.
With your Thermomix, making no-bake lemon cheesecake is not just easy but also a guaranteed way to impress your guests with a gourmet dessert.
Once you master the no-bake lemon cheesecake, explore other delectable variants to broaden your dessert repertoire:
Each of these cheesecakes can be adapted to a no-bake version with your Thermomix, making dessert an easy yet luxurious part of your culinary arts.
I leave you with the recipe for the Thermomix No-bake lemon cheesecake.
See you for the next recipe!
Nea!
Thermomix No-bake lemon cheesecake
Ingredients
For the base:
- 200 gr dry biscuits (digestive type)
- 100 gr cooled melted butter *
For the filling:
- 200 gr ricotta *
- 300 gr cream cheese (philadelphia type)*
- 125 ml yogurt *
- 150 gr icing sugar
- 1 lemon (juice + zest)
- 200 gr cream fresh *
- 4,5 gr agar agar powder
For the lemon jelly
- 100 gr lemon juice
- 200 gr water
- 40 gr cornstarch
- 80 gr sugar
- 1 pinch turmeric powder
Instructions
For the base:
Put the cookies in the bowl and chop: 10 sec. speed 7.
Gather on the bottom with the help of a spatula and add the melted and cooled butter, mix: 15 sec. speed 4-5.
Line the baking tray (22 cm in diameter) with parchment paper and transfer the mixture obtained, pressing carefully with your fingers, compact well and then place the tray in the refrigerator.
For the filling:
In the clean bowl, place the butterfly and add the spreadable cheese and ricotta, whisk: 1 min speed. 4.
Add the sugar, yogurt, juice and grated lemon peel, whisk again: 1 min. speed 4
In the meantime, heat the fresh cream in a saucepan, add the agar agar and mix well to dissolve it completely, allow it to cool while stirring before adding it to the cheese mixture.
Mix everything well, 30 sec. speed. 4 and pour over the set aside cookie base and level well with the help of a spoon.
Refrigerate for at least 4 hours.
For the lemon jelly:
Put the water, lemon juice, sugar, starch and a pinch of turmeric powder in the bowl, cook: 10 min. 90° speed 3.
Allow to cool completely while stirring and pour over the cheesecake, refrigerate for at least 1 hour.
Before opening the pan, pass a knife along the edge of the cake so that it comes off and serves… Buon appetito!
Recipe Notes
Turmeric is used to give gelatin a yellow color, otherwise it would have been white, as an alternative to turmeric it is possible to use yellow food coloring.
The thermomix lemon cheesecake without cooking can be kept for 2/3 days closed in an airtight container in the fridge.
*For celiacs, it is possible to replace cookies with gluten-free cookies.
**For those who are intolerant to dairy products, it is possible to replace them with lactose-free ones.
