Light Lemon Cheesecake Recipe
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.
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
Ingredients
Base:
Cheese layer:
Decoration:
Instructions
  1. Chop the cookies into crumbs. Melt the butter, add to the crumbs and mix well. Cover the bottom of the mold with a diameter of 18 cm with baking paper. Lay out a cookie crumb and tamp it well. Put it in the refrigerator.
  2. All products for cottage cheese cream should be at room temperature. Mix condensed milk with lemon juice. It should thicken. Pour half of the milk over the gelatin.
  3. Whisk cream cheese with yogurt and zest. Add the thickened condensed milk and whisk again.
  4. Heat the remaining milk and dilute the swollen gelatin in it. Add it to the cheese mixture, beating at a low speed of the mixer. If desired, add yellow food coloring.
  5. Put the cheese mixture in a mold and refrigerate for at least 5 hours, preferably overnight.
  6. Remove the cheesecake from the mold. Whisk the cream with vanilla to steady peaks, adding powdered sugar at the very end so that they hold their shape better. Place the cream on top of the spiral-shaped cheesecake and sprinkle with almond petals or crumbled cookies. Garnish with lemon slices and mint leaves.
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