A chilled cheesecake with a cookie crumb base topped with cream cheese and lemon cream, made without an oven. Its bright lemon flavor and velvety texture make it an elegant dessert for entertaining.
Mix the crushed cookies with the melted butter. Press the mixture firmly into the base of a springform pan using the back of a spoon. Refrigerate until firm.
Beat the cream cheese with the confectioners' sugar until smooth, then add the lemon juice and zest. In a separate bowl, whip the cream until foamy and fold it into the mixture. Dissolve the gelatin according to the package instructions, add it while warm and stir.
Pour the cream mixture over the biscuit base and smooth the top. Refrigerate for at least six hours, preferably overnight. Once set, remove from the pan, slice, and serve.
Important: Contains dairy and gluten. For the cream to set, dissolve the gelatin according to the package instructions and use it warm; boiling liquid weakens gelatin’s setting power. Chill the cheesecake for at least six hours, preferably overnight, before slicing.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
