Charlotte Oates, a cook and founder of Charlotte’s Lively Kitchen, has shared her ‘best’ no-bake lemon cheesecake recipe that can be made in just 15 minutes – and it’s delicious!
Cheesecake is the ideal summer indulgence, one that doesn’t require you to slave over a hot oven. It’s a fantastic dessert to bring along to your next barbecue or picnic. Charlotte Oates, a culinary enthusiast and founder of Charlotte’s Lively Kitchen, has revealed how to whip up a scrumptious lemon cheesecake. It only takes 15 minutes to prepare before it sets in the fridge for a few hours.
She said: “A delicious lemon cheesecake with a crunchy biscuit base that’s absolutely packed full of flavour from the fresh lemon zest and juice. It’s unbelievably moreish!” In the comments section of Charlotte’s post, many people praised this straightforward recipe and said it was incredibly easy to make from scratch.
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One commenter exclaimed: “Best lemon cheesecake recipe I’ve ever tried,” while another penned: “Made in 15 mins, stuck in the freezer and it was set for dinner less than an hour later. Perfect quick and easy dessert!”
How to make a lemon cheesecake
Ingredients
- 280ml of double cream
- 250g of cream cheese
- 100g of digestive biscuits
- 100g of caster sugar
- 40g of butter
- Two lemons (zest and juice)
- For decoration: 75ml of double cream and four slices of lemon
Equipment
- A round lose-bottomed cake tin
- A greaseproof baking paper
- A piping bag with a star-shaped nozzle
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Instructions
- Crush the digestive biscuits into fine crumbs and mix them with the melted butter, reports the Express,
- Add the biscuit mixture to the prepared tin and use the back of a spoon to smooth it flat, then place the in the fridge to chill as you make the rest of the cheesecake. Then, finely grate the lemons and squeeze out the juice until you have enough for five teaspoons, then set aside.
- Place the double cream in a bowl and whisk until it forms a soft peak. Add the cream cheese, caster sugar, lemon zest and lemon juice, then mix until fully combined.
- Remove the tin from the tin and gradually add the lemon mixture until the tin is completely filled with no gaps. Use the back of a spoon or palette knife to smooth the top.
- Return the tin to the fridge and let it set for at least two hours, only removing it when you’re ready to serve. To garnish the cake, whip double cream until it forms stiff peaks, then transfer it into a piping bag fitted with a star nozzle. Pipe eight small swirls of cream around the edge of the cheesecake, topping each swirl with a slice of lemon.
And that’s it, your scrumptious no-bake lemon cake is now ready to be savoured and enjoyed!