- Biscuit biscuits - 250 Grams
- Butter - 130 Grams
- Sugar - 160 Grams
- Water - 125 Milliliters
- Gelatin - 15 Grams
- Egg yolks - 6 pieces
- Lemon - 1 piece
- Philadelphia cheese - 500 Grams
- Cream - 400 milliliters
- Topping - - To taste (Fruits, berries, nuts, etc. - whatever you like)
Lemon cheesecake without baking is a very gentle and airy cheese cake with a barely perceptible lemon flavor. The recipe for this cheesecake I took from a professional culinary English book, so the finished cake is even better than in cafes and restaurants. Cheesecake without baking is very simple in cooking, but time consumes a lot. But it's worth it, believe me :) It's a cheesecake, of course, cold. The recipe for a lemon cheesecake without baking: 1. Melting butter. We chop the cookies into crumbs (with a rolling pin or a blender, to whom it is more convenient). We pour melted butter into the crumb. Crumb with butter thoroughly mixed and evenly put on the bottom of the mold for cheesecake. We put it in the refrigerator for freezing. 2. Now we are preparing the syrup. In 80 ml on low heat dissolve all the sugar. We bring the syrup to a boil, after which we remove it from the fire. Whisk the yolks, pour a syrup into them with a thin trickle. The resulting mass whisk to a homogeneous consistency. 3. In the remaining water we plant gelatin. 4. Mix the Philadelphia cheese with the juice and zest of one lemon. Add gelatin to the cheese mass and whisk until smooth. 5. Mix the yolk mass with the cheese. 6. In another bowl, whip the cream to the consistency of a light cream. Add the whipped cream to our mass, stir. The resulting homogeneous mass is poured from above onto the frozen cake. 7. Cover the cheesecake with food film and put it in the refrigerator for the night. The next day, the cheesecake will be ready. If desired, it can be decorated with fresh berries.
Servings: 5-6