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Sinful Lemon Cheesecake recipe, eggless Indian lemon cheesecake, quick no bake cheesecake
Tarla Dalal
03 October, 2016
Table of Content
Sinful Lemon Cheesecake recipe, eggless Indian lemon cheesecake, quick no bake cheesecake
This Sinful Lemon Cheesecake recipe offers a delightful indulgence, perfectly balancing rich creaminess with a refreshing citrus tang. Designed to be an eggless Indian lemon cheesecake, it’s a brilliant solution for those seeking a luxurious dessert without eggs, and its "no-bake" nature makes it a wonderfully quick no-bake cheesecake option. Ideal for various celebrations or simply to satisfy a sweet craving, this dessert promises a light yet intensely flavorful experience that is both easy to prepare and profoundly satisfying.
The creation of this luscious cheesecake is thoughtfully divided into three key components, culminating in a vibrant topping. The base provides a sturdy foundation, while the creamy filling boasts homemade richness. For the cream cheese mixture, full-fat milk and lemon juice are transformed into fresh paneer. The biscuit base is crafted from melted butter and crushed digestive biscuits. The heart of the dessert, the cheesecake mixture, combines beaten whipped cream, lemon rind, cream cheese, and powdered sugar. Finally, a bright lemon sauce is prepared from lemon juice, lemon rind, cornflour, sugar, a touch of butter, and a pinch of yellow colour.
The journey to this delectable dessert begins with the biscuit base. Digestive biscuits are meticulously crushed into a coarse powder, then mixed thoroughly with melted butter. This buttery, crumbly mixture is then firmly pressed into the base of a 175 mm (7") loose-bottomed cake tin and refrigerated for at least 30 minutes to set. Simultaneously, the homemade cream cheese is prepared by boiling full-fat milk, adding lemon juice to curdle it, straining the whey, and blending the fresh paneer with a small amount of milk to achieve a remarkably smooth paste.
With the base set and cream cheese ready, the cheesecake mixture comes together with effortless grace. All the ingredients for this layer – the freshly prepared cream cheese, the airy beaten whipped cream, fragrant lemon rind, and finely powdered sugar – are combined in a deep bowl. This mixture is then gently folded, ensuring that all components are well incorporated while maintaining the light and airy texture imparted by the whipped cream. This delightful filling awaits its perfect resting place atop the chilled biscuit base.
To crown this cheesecake with an irresistible zest, the vibrant lemon sauce is meticulously prepared. First, a smooth slurry is made by combining cornflour with a small amount of water. In a broad non-stick pan, sugar is dissolved in water and cooked until slightly thickened. The cornflour-water mixture is then added, and the sauce is cooked further, stirring continuously until it achieves a desirable consistency. Finally, a touch of butter is incorporated for silkiness, and once cooled, lemon juice, lemon rind, and a hint of lemon yellow food colour are blended in, giving the sauce its characteristic tangy flavor and sunny hue.
The culmination of these prepared elements leads to the final, crucial steps. The creamy cheesecake mixtureis carefully and evenly spread over the chilled and set biscuit base. The entire creation is then refrigerated for a minimum of 5 hours, or until it becomes perfectly firm and set. Just before serving, the bright lemon sauce is poured evenly over the firm cheesecake. The pie is then gently de-moulded, neatly cut into six equal wedges, and served chilled, offering a truly sinful and refreshing dessert experience that is a testament to the simplicity and elegance of this no-bake, eggless Indian lemon cheesecake.
Tags
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
6 wedges
Ingredients
For The Cream Cheese Mixture
For The Biscuit Base
5 tbsp melted butter
For The Cheesecake Mixture
1 cup beaten whipped cream
1/2 tsp lemon rind
1 cup cream cheese
1/4 cup powdered sugar
For The Lemon Sauce
3/4 tbsp lemon juice
1/2 tsp lemon rind
1 tsp cornflour
3 tbsp sugar
1/2 tsp butter
a pinch of yellow colour
Method
For the biscuit base
- Place the biscuits on a butter paper or a rolling board and crush into a coarse powder with the help of a rolling pin.
- Transfer the crushed biscuit powder into a bowl, add the butter and mix well.
- Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin.
- Refrigerate for atleast 30 minutes. Keep aside.
For the cheesecake mixture
- Combine all the ingredients in a deep bowl and fold gently. Keep aside.
For the cream cheese mixture
- Keep 2 tbsp of milk aside and boil the remaining milk in a deep non-stick pan.
- When the milk starts boiling, remove from the flame.
- Add the lemon juice and wait for 2 minutes.
- Stir once and again wait for 2 minutes or till the milk is completely curdled. Strain it with the help of a strainer or muslin cloth and squeeze out all the excess water from the paneer.
- Combine the prepared paneer and remaining 2 tbsp of milk and blend in a mixer to a smooth paste. Keep aside.
For the lemon sauce
- Combine the cornflour and 2 tbsp of water in a small bowl, mix well and keep aside.
- Combine the sugar with ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the cornflour-water mixture, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
- Add the butter and mix well. Keep aside to cool.
- Once cooled, add the lemon juice, lemon rind and lemon yellow food colour and mix well. Keep aside.
How to proceed
- Spread the cheesecake mixture evenly over the set biscuit base and refrigerate for 5 hours or till firm.
- Pour the lemon sauce evenly over it, de-mould the pie, cut into 6 equal wedges and serve chilled.
Sinful Lemon Cheesecake recipe with step by step photos
Payal Parikh 86
July 19, 2020, 5:16 p.m.
I love this dessert which has a crunchy base made of biscuit and topped with a creamy cheesecake mixture...this is one of my dad''s fav dessert so on the list always at my place...
Gandhi Dhwani
Jan. 11, 2016, 9:31 a.m.
Oh wow this is something interesting. Cheesecake in a healthier way. I made this cake for a party yesterday and it was loved by everyone. It was so delicious that anyone and everyone could just not resist it. Lemon rind is adding a very nice flavour to the lemon sauce. Do try it.
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