In this no-bake version, you need only to bake the graham cracker crumb crust.
Ingredients:
For the Crust:
50g graham cracker crumbs
15g firmly packed dark brown sugar
1 tsp. grated lemon zest
30g unsalted butter, melted and cooled
For the Filling:
250g cream cheese, at room temperature
80g granulated sugar
80ml heavy (double) cream
1 tbsp. fresh lemon juice
1 tsp. grated lemon zest
1 tbsp. water
1/2 tsp. unflavored gelatin
Preheat oven to 350°F (180°C).
To Make the Crust:
In a food processor fitted with the metal blade, combine the graham cracker crumbs, brown sugar and lemon zest, and process to mix well. Add the butter and process until the crumbs begin to stick together. Drape your hand with plastic wrap to form a glove, and press the crumbs evenly and firmly over the bottom and 1 inch up the sides of a round 6-inch springform pan. Bake the crust 10 minutes. Remove from the oven and cool to room temperature, about 30 minutes.
To Make the Filling:
In a large bowl, combine the cream cheese and granulated sugar. Using an electric mixer, beat on medium speed until well blended. Beat in 1/2 cup (40ml) of the cream, the lemon juice and lemon zest until incorporated.
Place the water in a small saucepan. Sprinkle the gelatin over the water and let soften for 5 minutes and stir until the gelatin is dissolved, then gradually whisk in the remaining 1/2 (40ml) cup cream. Add the gelatin mixture to the cream cheese mixture and beat until fluffy, about 1 minute. Spoon the filling into the cooled crust. Cover with aluminum foil and refrigerate overnight. Then transfer to fridge to freeze it. Just like eating ice-ream.... YUM !!
A cup of coffee to go with this frozen lemon cheesecake...... wow....very delicious !!
Recipe modified from : DianasDesserts.com
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