A few days ago Emily Bell, my long-time friend and cooking assistant, pointed out that so far during the Covid19 crisis I hadn’t included many desserts on my blog. “Everyone needs a little sweet indulgence during these stressful times,” she continued, suggesting a recipe for No-Bake Lemon Cheesecake that we had worked on a while back.
As soon as I pulled out the recipe, I remembered how much I loved this cheesecake, a snap to assemble. The crust, prepared with shortbread cookie crumbs, gets baked for less than 10 minutes. A filling of cream cheese blended with purchased lemon curd (bound with gelatin) is added. Then the Continue reading