I love cheesecake, particularly no bake cheesecake. It just tastes so smooth and creamy, it has a kind of mouth-feel that you just don’t get with a baked cheesecake. So here is the recipe for my no-bake lemon lime cheesecake, everyone at the office can’t stop raving about it 🙂
Something to think about is the amount of gelatine powder. In my recipe, I have specified 4 teaspoons, however the amount of gelatine powder that you use should be dependent on how much lemon and lime juice you have. Usually, with the amount of lemon and lime juice I end up having at the end, I feel about 4 teaspoons is about right. Basically, you don’t want to add too much gelatine powder because your cheesecake will be stodgy as all hell, and you don’t want to use too little because your cheesecake will be quite runny. However, with this recipe, the cream cheese and thickened cream give me enough viscosity that I feel safer being conservative with my use of gelatine powder. It should stand on it’s own.
Serves: 10 people
Prep time: 30 minutes
Setting time in fridge: 4 hours, but preferably overnight
150g Gingernut Arnott’s biscuits, processed to fine crumb
80g butter, melted
500g cream cheese, softened to room temperature
3/4 cup caster sugar
1 lemon, rind finely grated, juiced
2 limes, rind finely grated, juiced
4 teaspoons gelatine powder
300ml thickened cream, lightly whipped
- Grease and line base and sides of a 5.5cm deep, 22cm (base) springform pan with baking paper. Combine biscuit crumbs and butter. Press into base of prepared pan. Refrigerate while preparing filling.
- Using an electric mixer, beat cream cheese and sugar until smooth. Beat in lemon and lime rind. Heat lemon juice, lime juice and gelatine in a small saucepan over medium heat, stirring with a fork until hot and gelatine is dissolved. Set aside to cool slightly. Beat gelatine into cream cheese mixture until well combined. Fold in cream, mixing until well combined.
- Spoon filling over base. Smooth surface. Refrigerate for 4 hours or until set. Serve.