Summer’s delight: No‑bake lemon cheesecake recipe for warm days

This dessert's combination of a crumbly cookie base with lemon cream with a milky aftertaste is simply perfect. Its crowning glory is a cream in the style of lemon curd. Such a no-bake cheesecake tastes delicious.

Most fruits can be used for no-bake cheesecakes, but lemons are special. They have a very refreshing taste and are not sweet. Therefore, they are a good choice for everyone who likes a slightly tangy note. Italians love such "sweets." I got the recipe for this cheesecake from the Cakeshere channel. It was prepared without a mixer; everything can be mixed with a large silicone spoon and a whisk. A blender is only useful for crushing cookies.

For desserts, it's worth choosing lemons of the best quality. There should be no stains or signs of damage on the skin. Before use, you must scrub and scald them to remove all contaminants. Here's what else is worth remembering when preparing this no-bake cheesecake:

• Heavy cream is needed to prepare the mass and should be well chilled. Otherwise, it will be difficult to whip.
• The cake's base can be made from crunchy cookies (wheat, oat, or whole wheat). Lemon cheesecake tastes just as good on tea biscuits.
• If you have little experience with gelatin, you can use the sheet kind. It's easier to use and dissolves without leaving any lumps.
• Strain the lemon cream on top of the cheesecake through a sieve—it will be smooth and silky.

Ingredients:

For the base:

• 100 grams of cookies,
• 4 tablespoons of butter.

For the cream:

• 200 grams of bucket cheese (for cheesecake),
• 60 grams of sugar,
• 6 grams of gelatin sheets,
• 250 millilitres of heavy cream,
• lemon juice,
• 1 egg,
• 4 tablespoons of butter,
• 4 tablespoons of sugar.

For decoration:

• 50 grams of mascarpone cheese,
• 50 grams of heavy cream,
• sugar to taste.

Method:

1. Start by crushing the cookies in a blender. Then, add the melted butter to them. Mix and put into a springform pan. Press down and refrigerate for 40 minutes.
2. Mix 3 grams of gelatin with water, stir, and set aside. Add 60 grams of sugar to the cheese and mix thoroughly.
3. Pour the cream into another bowl, whip it, and add to the cheese mixture. Then add gelatin and half of the lemon juice. Mix well and put on the base cooling in the refrigerator. Cover with plastic wrap and refrigerate for 2 hours.
4. Meanwhile, mix the remaining 3 grams of gelatin with water. Put the egg into a pot, add 4 tablespoons of sugar, and mix. Add 4 tablespoons of butter, pour lemon juice, and heat on low. It should form a fairly thick cream.
5. Spread the lemon cream over the cheese mixture that has already cooled in the springform pan. Cover with plastic wrap and refrigerate for 3 hours.
6. Put mascarpone cheese in a bowl, add sugar, pour the cream, and mix thoroughly. When the cake is ready to be removed from the fridge, decorate the top of the dessert with mascarpone cream.