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Time for a Sweet Indulgence with No-Bake Lemon Cheesecake

Posted By brosbottom On April 17, 2020 @ 2:46 pm In Food News | No Comments

No Bake Lemon Cheesecake with Warm Blueberry Sauce

A 4.7 to 5 oz package pure butter shortbread cookies such as Walker’s (See note.)

1/4 cup whole milk or Half and Half
1 packet (2 teaspoons) unflavored gelatin
24 ounces (three 8-oz pkgs) regular or reduced fat (not nonfat) cream cheese at room temperature
1 cup purchased lemon curd (See cooking tip)
2 teaspoons lemon zest plus up to 1 teaspoon extra if needed (1 to 2 cleaned lemons)

Blueberry Sauce (Recipe follows)
Fresh mint sprigs for garnish, optional

1.Arrange a rack at center position and preheat oven to 350 degrees F.

2.For crust, place shortbread cookies in the bowl of a food processor fitted with a metal blade and process until finely ground. In an 8-inch spring form pan press the crumbs in an even layer on the bottom and about 3/4 of an inch up the sides. Place in oven and bake 7 to 8 minutes or more until crumbs are lightly browned. Remove and cool completely.

3.Pour milk or Half and Half in a small saucepan and sprinkle gelatin over it. Let sit for a minute. Then place saucepan over low heat and whisk constantly until gelatin dissolves, a minute or two. Remove from heat and cool.

4.With an electric mixer on medium high speed, whip the cream cheese until fluffy. Then add the lemon curd and mix until blended completely with the cream cheese. Stop mixer and scrape down sides of bowl several times as necessary. Beat in the lemon zest. Then lower speed, pour in gelatin mixture, and beat just until blended. Taste and if you want a sharper lemon flavor, add up to 1 teaspoon more lemon zest. Pour batter into prepared crust and spread evenly with a spatula. Cover with plastic wrap and refrigerate 4 hours or overnight until completely set.

5.To serve, remove cheesecake from refrigerator and bring to room temperature for 30 minutes. Run a small sharp knife around inside edges of pan, then remove sides of pan, and transfer to a serving plate. Serve slices of cheesecake napped with warm Blueberry Sauce. Serves 8.


 If you use pure butter shortbread cookies there will be enough butter in the cookies themselves so that you do not need to add melted butter to the crumbs for the crust. I like Walkers Shortbread Cookies, available in many groceries and on Amazon. If unavailable, substitute 1 1/4 cups finely ground graham cracker crumbs mixed with 2 tablespoons or more melted butter (enough to moisten them).

Purchased lemon curd can vary in taste so in the directions (step 4) taste the cream cheese mixture, and, if desired, add extra lemon zest for a stronger citrus flavor.

 Blueberry Sauce
1 cup water
2/3 cup sugar
1/4 cup lemon juice
2 tablespoons cornstarch
2 cups fresh blueberries, cleaned and stemmed or 2 cups frozen blueberries, defrosted     and patted dry

1.Combine water, sugar, lemon juice, and cornstarch in a heavy, medium saucepan and whisk well until cornstarch is completely dissolved in liquids. Place over medium heat and stir for a minute. Add blueberries and continue to stir and cook until sauce has thickened, about 5 minutes. (If not using immediately, cool, cover, and refrigerate for up to 2 days. Reheat over low heat, stirring, when ready to use.) Makes about 2 cups sauce.


Adapted from The Big Book of Backyard Cooking (Chronicle Books 2004) by Betty Rosbottom



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