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No Bake Lemon Cheesecake

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Lemon Cheesecake is a no bake that is light and tangy. It is beautiful served with fresh whipped cream and thinly sliced lemon slices. Light and refreshing it is a elcome desert after any meal.


No Bake Lemon Cheesecake Recipe

INGREDIENTS:

CRUST:

185g plain vanilla wafer cookies (such as Nilla)

90g butter, melted

FILLING:

750g cream cheese, softened to room temperature

1 cup sweetened condensed milk

1/3 cup lemon juice

2 tsp vinegar

1 cup heavy whipping cream

GARNISH:

1 cup heavy whipping cream

Thinly sliced lemon slices cut in half

INSTRUCTIONS:

CRUST:

Crush the plain vanilla wafer cookies in a food processor or in a heavy plastic bag with a rolling pin. Add melted butter to the plain vanilla wafer crumbs and mix to combine.

Press the biscuit vanilla wafer crumb mixture into the evenly to line the bottom of a 20cm spring form cake pan.

Place the spring form pan into the refrigerator and allow to cool for at least 30 minutes.

FILLING:

In a small mixing bowl with and electric mixer set on medium speed, whip the heavy whipping cream until soft peaks form. Set aside until needed.

In a medium sized mixing bowl; with an electric mixer set on medium speed, beat the cream cheese until it is smooth and creamy. Add the condensed milk, lemon juice and vinegar. Beat until this mixture is fully blended.

Very gently fold the whipped cream into the cream cheese mixture. Do not over blend. Just enough to be sure that it is all incorporated.

Spoon the filling evenly onto the bottom of the prepared crust.

Return the cheesecake to the refrigerator and allow it to set overnight.

When ready to serve remove the outer ring buy sliding a knife around the outside of the spring form pan. Remove the side and place the Lemon Cheesecake onto a serving platter. Decorate with the fresh whipped cream and lemon slices.

Enjoy

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