Lemon cheesecake (non-baked)
RECIPE FOR LEMON CHEESECAKE AKA ICEBOX CHEESECAKE (NON-BAKED)
Source: Unknown (My ex-colleague, J adapted from a coobook)
Pan required: 20cm (8″) round shape baking tin (lined with grease proof sheet)
Ingredients:
For the crust:
11 slices wholemeal/ digestive biscuits – refer photo (d)
55g unsalted butterFor the filling:
1 tbsp gelatine powder
3 tbsp water
250g cream cheese, at room temperature -refer photo (c)
60g castor sugar
2 large egg yolks (best to use pastreurized eggs which have been heated to a temperature high enough to destroy the Salmonella.)
Grated lemon zest (from 1 large lemon, use only the yellow part)) – refer photo (a)
3 tbsp lemon juice
2 tsp cointreau (I had omitted it)
150ml dairy whipping cream – refer photo (b)
Pepper mints (for ganishing) – optionalMethods:
Stage 1: To make the crust:
- Put biscuits in a plastic bag and crush with a rolling pin/ glass bottle. (refer photo 1)
- Melt butter in a pan.
- Mix biscuits crumbs and melted butter in a bowl until well combined. Then put into a baking tin.
- Cut out the plastic bag (from step 1 in stage 1) and cover it over the crumbs. Use both your hands/ a presser to press the crust evenly and firmly over the bottom of the baking tin. (refer photo 2)
- Cover with cling wrap and refrigerate (removed after step 7 in stage 2). Now, proceed with stage 2.
Stage 2: To make the filling:
- Dilute gelatine powder with water in a small bowl. Set aside. (refer photo 3)
- Beat cream cheese and sugar until soft and creamy. (refer photo 5)
- Add in egg yolk, and then follow by lemon zest. Mix well. Set aside.
- Transfer the diluted gelatine powder together with the bowl (from step 1 in stage 2) into a sauce pan filled with some water. Heat up the sauce pan under low heat. Stir the diluted gelatine powder until fully dissolved (refer photo 4). Then pour it into mixture from step 3 (stage 2) and mix quickly.
- Add in lemon juice and conintreau (if any). Mix well. Set aside.
- Whip cream with a hand whisk until creamy and soft peak. Do not over-beat the cream. (refer photo 6)
- Fold in (remember to fold, not stir) whipping cream into mixture from step 5 (stage 2) until well combined. If the mixture is too dry, add some cold or iced water and beat until the consistency is close to the beaten cream cheese. (refer photo 7)
- Spoon the filling onto the crust (prepared in stage 1). Smoothen the surface. Cover with cling wrap and refrigerate for at least 3-4 hours (best overnight) until firm before serving (refer photo 8).
118 Comments
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Hi, can’t wait to bake this (trying baking for the first time for my two year old son). Can I omit the egg yolk – will the cake be compromised?
Pat: I personally haven’t tried it without egg yolk. Maybe you can substitute it with pasteurised egg yolk. Hope it helps.
Hey there, if I use a spring form pan, do I still need to line with grease proof sheet? Sorry I am new to it. Thanks and I love how beautifully your cheesecake made and I bet it tastes heavenly good. =)
Ling: I don’t have a spring form pan. I think you need to line it as a protection when cutting the cake later. Thanks a lot for your nice comment and happy baking!!
Hi, LK
is this recipe suitable for 15mths old toddler? Coz raw egg yolk is used ,Can I omitted it?
Yen: As mentioned in my recipe, it’s best to use pastreurized eggs which have been heated to a temperature high enough to destroy the Salmonella. I am not sure how it will turn out without egg yolk as I haven’t tried it myself. For your toddler, I do not recommend this recipe. Please take note that all the recipes in my blog are recommended for toddlers above 2.5 years old.
Hi, I’ve tried your recipe and used jelly powder (it seems to be another name for gelatine?).
However, after mixing the powder with water & heating, it seems to solidify into clumps and not as liquid as it seems to be. Am I doing anything wrong? Sorry, but I’m a newbie to this. =)
Lisa Then: Jelly powder is different than gelatine powder. They are not interchangeable for this recipe. You can find gelatine powder in supermarket or local baking ingredient supply shop. Hope it helps!
Oh nooo… Thanks for pointing this out! I’ve got the actual gelatine powder this time and will try again!
Lisa Then: You’re always welcome! Happy trying!
It actually taste nice but I accidently make it to soft.(Maybe becauz I overbeat the whipping cream)But it is still VERY NICE!
RJ: Thanks for sharing your kind feedback! Glad you like it!
Can I check with u what is the speed u use to best the cream cheese with the sugar? Thanks
Dawn: My electrical mixer has only 3 speeds. I use speed 2 for this recipe. Since you can also beat the cream cheese with hand whisk, so the speed is just moderate. Hope it helps!
What type of wipping cream is this? I dunno how to differentiate betwee them. Which one is for cooking & which is for baking? Can u teac me how to see the label.
Kx: I think you can read the description from the label. If you are unsure, try to look for the same brand I used for this recipe. Hope it helps!
Hey I loved your log, great can’t wait to try out the recipes:)
Nikita: Thanks!! Don’t forget to share with me your feedback. Happy trying!
I wish I could send you a photo, not just of my cheese cake but also of my daughter who was soooo happy!
Although I did make a few mistakes, firstly I used all low fat ingredients because my husband is on a diet, secondly I didn’t whip the cream well, thirdly I couldn’t fold it with the mixtures so I just mixed it and lastly , instead of lemon I used strawberry. So it wasn’t as firm as yours, but it was still amazing and tasted great!! Thanks a lot. Am planning to make mango pudding tomorrow and hopefully some other dishes as ‘special menu’ on our wedding anniversary that’s coming soon. Thanks again. All the photos in the recipe are very helpful. I cannot imagine the effort you must have put it to make this so great:)
Nikita: Thanks a lot for your kind feedback! Even without photo but based on your description, I can imagine how sweet her “cheesy” smile was. Glad to know that your modified version of the cheesecake suits your taste bud. Can’t wait to hear your feedback for the mango pudding. Wishing you a Happy Wedding Anniversary and Happy Cooking/ Baking (in advance)!! Thanks for your wonderful compliment!! I’m so happy that you find my photos very helpful to you.