No bake lemon cheesecake

 

Ingredients

Base

• Unsalted butter 30g, melted
• All purpose flour 65g
• Powdered sugar 10g

Mousse

• Gelatin powder 7g (1 packet)
• Cream cheese 180g
• Sugar 60g
• Milk 90mL
• Lemon juice 20mL
• Lemon zest (1 lemon's worth)
• Whipping cream 150mL

Steps

Base

1. Melt the butter, and mix in the all purpose flour and sugar
2. Transfer the crumbly mix into a bake pan and press tightly (using something flat, e.g. the bottom of a glass)
3. Bake at 350°F for 9 minutes
4. Let sit until completely cooled

Mousse

1. Whip the whipping cream until stiff peaks form, leave in refrigerator
2. In another bowl, beat the cream cheese until smooth, then add sugar and continue beating until combined
3. Add milk and mix well
4. Add lemon zest and lemon juice and mix well
5. Bloom the gelatin powder in warm water (~35ml), and leave in hot water bath until melted
6. Add a bit of the cream cheese mixture into the gelatin, and quickly mix until combined
7. Then quickly add the mixture back into the whole cream cheese mix and stir until combined.
   Do this quickly to avoid gelatin clumps from forming.
8. Pour the whipped cream into the mixture and fold until combined
9. Pour the mousse into the cake pan
10. Refrigerate for 3 hours

Comment

•