Refrigerator Cheesecake Recipe Cream Cheese from seecipes.blogspot.com
Description
This quick and easy no bake lemon cheesecake recipe is perfect for those who don't have access to an oven or simply don't want to use one. It's a delicious and refreshing dessert that's perfect for any occasion. The lemon flavor adds a tangy twist to the classic cheesecake flavor, making it a crowd-pleaser.
Prep Time
Preparation time for this recipe is only 15 minutes, making it a quick and easy dessert to put together.
Cook Time
There is no cook time required for this recipe as it is a no bake dessert.
Ingredients
For the crust: - 1 1/2 cups graham cracker crumbs - 1/4 cup granulated sugar - 6 tablespoons unsalted butter, melted For the filling: - 2 (8-ounce) packages cream cheese, softened - 1 cup powdered sugar - 1/3 cup lemon juice - 1 tablespoon lemon zest - 1 teaspoon vanilla extract - 1/2 cup heavy cream
Equipment
- 9-inch springform pan - Mixing bowl - Hand mixer or stand mixer - Measuring cups and spoons - Spatula
Method
1. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well. 2. Press the mixture into the bottom of a 9-inch springform pan, making sure it's evenly distributed. 3. In a separate mixing bowl, beat the cream cheese until smooth and creamy. 4. Add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until well combined. 5. In a separate bowl, whip the heavy cream until stiff peaks form. 6. Fold the whipped cream into the cream cheese mixture until everything is well combined. 7. Pour the mixture into the crust and smooth out the top with a spatula. 8. Place the cheesecake in the refrigerator for at least 3 hours, or until set. 9. Once set, remove the cheesecake from the springform pan and slice into pieces.
Notes
- Make sure the cream cheese is softened before starting the recipe. - If you don't have a springform pan, you can use a regular cake pan lined with parchment paper. - The lemon zest is optional but adds a nice boost of lemon flavor.
Q: Can I use a different type of cookie for the crust? A: Absolutely! You can use any type of cookie crumbs you prefer. Q: Can I make this cheesecake ahead of time? A: Yes, you can make this cheesecake up to 24 hours ahead of time. Just make sure to keep it refrigerated until ready to serve. Q: Can I freeze this cheesecake? A: Yes, you can freeze this cheesecake for up to 1 month. Just make sure to wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
Recipe Tips
- To get the most juice out of your lemons, roll them on the countertop before juicing. - If you want a smoother filling, make sure to beat the cream cheese until it's completely smooth before adding the other ingredients. - For a more vibrant yellow color, add a drop or two of yellow food coloring to the filling.
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