{"id":10698,"date":"2016-05-11T11:39:45","date_gmt":"2016-05-11T09:39:45","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=10698"},"modified":"2023-11-28T11:43:05","modified_gmt":"2023-11-28T10:43:05","slug":"zitronen-kaesekuchen-ohne-backen-no-bake-lemon-cheesecake","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/05\/11\/zitronen-kaesekuchen-ohne-backen-no-bake-lemon-cheesecake\/","title":{"rendered":"No-Bake Lemon Cheesecake"},"content":{"rendered":"


\nI bake today:<\/strong> No-Bake Lemon Cheesecake
\nPreparation:<\/strong> 180 minutes (including cooling time)
\nCooking time:<\/strong> 45 minutes
\nTotal time:<\/strong> 225 minutes
\nCategory:<\/strong> Baking Recipes, Cake Recipes, No-Bake Cake Recipes
\nOur Recipe rating:<\/strong>
\n\"\"<\/p>\n

\"No-Bake

No-Bake Lemon Cheesecake<\/p><\/div>\n

\"No-Bake

No-Bake Lemon Cheesecake<\/p><\/div>\n

Ingredients for 1 No-Bake Lemon Cheesecake:<\/strong><\/p>\n

    \n
  • 300 grams ladyfingers<\/li>\n
  • 125 grams of butter<\/li>\n
  • 3 lemons (untreated)<\/li>\n
  • 3 eggs<\/li>\n
  • A pinch of salt<\/li>\n
  • 500 grams of curd<\/li>\n
  • 150 grams of sugar<\/li>\n
  • 1 packet of ground gelatin<\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • Springform pan<\/li>\n
    • 1 sheet of baking paper<\/li>\n
    • Mixing bowl<\/li>\n
    • Blender\/Food processor<\/li>\n
    • Freezer bags<\/li>\n
    • Rolling pin<\/li>\n
    • A pot for the egg mixture + a wooden spoon<\/li>\n
    • A cup to mix the gelatin<\/li>\n
    • Spatula<\/li>\n
    • Whisk<\/li>\n
    • High vessel to beat the egg whites until stiff<\/li>\n
    • Grater<\/li>\n
    • Lemon squeezer<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      …preparations:<\/em><\/p>\n

      Give 1 packet of ground gelatin in a cup and stir together with 5 tablespoons of cold water, then set aside and allow to swell. Separate 3 eggs in egg yolk and egg whites. Finely grate 2 lemons with a grater, then juice the lemons. Line the bottom of a springform pan with 1 sheet of baking paper. Melt 125 grams of butter in the microwave.<\/p>\n

      …for the biscuit base:<\/em><\/p>\n

      Give 300 grams ladyfingers (or other cookies of your choice) in a freezer bag, seal the bag and then crumble the biscuits using a rolling pin. Mix the cookie crumbles together with the melted butter in a mixing bowl. Then give the biscuit-butter-crumbs into the prepared springform pan and press down with a spoon until the bottom of the springform pan is completely covered with the crumbs. Store the springform pan until further use in the refrigerator.<\/p>\n

      …for the lemon-curd mass:<\/em><\/p>\n

      Whisk together egg yolks and 150 grams of sugar using a mixer or food processor for about 3 – 4 minutes until the mixture becomes much brighter. Put a small pot on the stove and add lemon zest, lemon juice and the bright egg sugar mixture. Warm up over low to medium heat while constantly stirring until the egg mixture thickens and remains slightly syrupy on a wooden spoon. Remove saucepan from the stove, then stir in the swollen gelatin.<\/p>\n

      Beat the egg whites together with a pinch of salt until stiff. Add 500 grams of curd and the thickened egg mixture into a mixing bowl and stir together until smooth. Carefully fold in the stiffly beaten egg whites and then pour the curd-mixture onto the cooled biscuit base. Finely rub the 3rd lemon over the cheese layer & store the cake for about 2 – 3 hours in the refrigerator.<\/p>\n

      Cut lemon cheesecake into pieces and serve. Bon Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n