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A lemon flavored cheesecake. It is digestive and fresh, even ideal for these days so copious with so much food. It has its butter-flavored cookie base and a lemon-flavored cream with its exact point of sugar, it is ideal for lovers of this flavor. It is made with the gelatin technique, you will need a refrigerator so that it sets quickly and therefore you will not use the oven. Try it, it is delicious.
Fresh lemon cake without oven
A cake made without an oven and with an incredible lemon flavor. It has a base of biscuits with butter and a cream made with cheese and lemon, it is a very fresh and digestive dessert and it is made with the exact point of sugar so that it does not turn out to be cloying.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 320
- Rations: 8 - 10
- Preparation time:
- Total time:
Ingredients
Cake base
- 300g of cookies of the type you want
- 150g butter, melted
For the cake
- 700g of cream cheese type Philadelphia
- 150g sugar
- the juice of two medium lemons
- the zest of two lemons
- 12 sheets of neutral gelatin
- 300ml cold whipping cream
- 50ml of whipping cream (we will not whip it)
For decoration
- 250ml cold whipping cream
- 60g sugar
- 5-6 raspberries
- 1 lemon
- a few sprigs of mint or some kind of similar green plant
Music
We take our Thermomix glass and we are going to pour the 300g of cookies and we are going to shred them during 1 minute at speed 4. We add below the 150g butter, melted (we will have melted it in the microwave for 1 minute at low power), we will program it for 20 seconds at speed 3,5. It has to be well mixed but the texture will be of a not compact but rather sandy cookie. We take a round container of about 18cm and we cover it at the base and on the sides with baking paper. We toss in the biscuit mixture and spread it well on its sides so that it gains height, we set aside.
Let's hydrate our jellies. We take a large glass and fill it of cold water and we introduce the 12 sheets of neutral gelatin, we will let some 10 minutes more or less so that they stay soft and hydrated. Then in a medium bowl we add the 50ml cream and we put it to heat, it has to be hot enough that when you touch it with your finger you cannot touch it, in this cream we will add the jellies already hydrated and that's why it has to be pretty hot because we're going to undo them. Add the gelatins and stir vigorously until they fall apart, set aside for the mixture to cool.
We wash our Thermomix glass and beat the cream. We cast the 300ml cream and the others 250ml of cream to decorate and we program it around 50 seconds at speed 3,5. The amount of time is indicative, there are times that to beat the cream you need a little more time, if you try to control the beat. We separate the cream in a separate container.
In the same glass without cleaning we add the 700g of cream cheese and 150g of sugar. We are going to mix it by programming 1 minute at speed 3,5. Add the juice of the two lemons and the lemon zest. We mix everything by programming 40 seconds at speed 3,5. We keep adding the gelatin cream that we had reserved and mixed 20 seconds at speed 3 y 300ml whipped cream finishing mixing and programming 30 seconds at speed 3.
We put the mixture in the container that we had reserved with the biscuit base. We are going to put it in the fridge around 3h so that the mixture sets.
The rest of the 250ml whipped cream that we had reserved we are going to mix it with 60g of sugar. We put it in a pastry bag with a wide and curly nozzle. We decorate the cake when it is curdled by placing raspberries and green leaves that we have chosen. We catch the lemon what we have and we cut it into slices to decorate the cake. It is a delicious and fresh cake, I hope you like it.
