No Bake Lemon Cheesecake Bars are delightful, light and lemony pastry, ideal for hotter climate. This simple formula is totally no prepare and requires just 20 minutes of dynamic time all the way. In any case, you should make it ahead of time since it needs to sit in any event a couple of hours or ideally medium-term in the cooler to set totally before serving.
Contingent upon the event for which you're making this treat, you can without much of a stretch twofold the formula or make it as a work of art, round cake. You can make it in a huge skillet in the event that you have to sustain the group. These No Bake Lemon Cheesecake Bars are ideal for excursion, potlucks or family assembling like Easter supper or informal breakfast. Likewise, you can utilize a springform dish rather a square skillet and make lemon cheesecake rather than bars. Particularly in the event that you need to serve a cut of cake for an uncommon event, similar to Easter.
No Bake Lemon Cheesecake filling is light, rich and smooth. It overflows with lemon enhance so it's exceptionally invigorating and ideal for hotter climate. No heat cheesecake needs just couple of basic fixings: cream cheddar, sugar, improved consolidated milk, new lemon squeeze and pizzazz and lemon Jell-o or other lemon-enhanced gelatin.
Also try our recipe STRAWBERRY CHEESECAKE BARS
Easy No Bake Lemon Cheesecake Bars with graham cracker crust and lemon curd topping is light and refreshing spring or summer dessert recipe.
Ingredients
Graham Cracker Crust:
- 1 ½ cups finely crushed graham crackers
- 1/3 cup melted butter
- 1 (3 oz.) lemon flavored gelatin (like Jell-o)
- ½ cup boiling water
- ½ cup iced water
- 8 oz. cream cheese-softened
- ¼ cup sugar
- 1 (14 oz.) can sweetened condensed milk
- ¼ cup freshly squeezed lemon juice
- 1 ½ cup whipped cream
- 3 Tablespoons butter
- 1/3 cup freshly squeezed lemon juice
- 1 ½ teaspoons lemon zest
- 1/3 cup sugar
- 1 egg and 1 egg yolk-slightly whisked with a fork
- whipped cream
- mint leaves-for garnish
Instructions
- Line 9 x 9 x 2 inches pan with aluminum foil or plastic wrap leaving an overhang the sides for easy removal. Lightly grease with cooking spray and set aside.
- To make the graham cracker crust stir graham cracker crumbs and melted butter until evenly moistened, then press the mixture firmly in the bottom of the pan and place in the fridge to firm.
- Pour boiling water over lemon Jell-o and stir for about 2 minutes, or until It’s completely dissolved. Add iced water and stir well, then set aside to cool while making the filling.
- Beat softened cream cheese and sugar until smooth and creamy. Gradually add sweetened condensed milk and mix well. Then, slowly pour in lemon juice and mix until smooth.
- Next, pour in dissolved gelatin and mix until combined.
- Finally, whisk in whipped cream and spread the filling over crust. Smooth the top and gently tap the pan onto work surface to settle well. Place in the fridge for a few hours (preferably overnight) to firm completely.
- In a small sauce pan place the butter and melt over medium heat. Remove from the heat and whisk in sugar, lemon zest and lemon juice. Add eggs and whisk well. Cook over medium heat stirring constantly until it thickens and coats the back of a spoon (about 5 minutes). Transfer in a bowl and cover with plastic wrap to prevent forming the film on top. Cool to room temperature.
- When the cheesecake is completely set, pull the overhang of the foil to lift the cake from the pan and transfer onto cutting board. Spread lemon curd on top. Slice and serve with whipped cream o top. Garnish with mint leaves if desired.
- Store leftovers in an air-tight container in the fridge.
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