Recipe of No-Bake Lemon Cheesecake Perfect

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Before you jump to No-Bake Lemon Cheesecake recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

Until fairly recently any individual who expressed concern about the wreckage of the environment raised skeptical eyebrows. That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. Each and every family should start creating changes that are environmentally friendly and they must do this soon. The kitchen area is a good place to begin saving energy by going a lot more green.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can certainly save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to run less often, will also save electricity.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is definitely something we can all accomplish, without difficulty. It's related to being practical, most of the time.

We hope you got benefit from reading it, now let's go back to no-bake lemon cheesecake recipe. To cook no-bake lemon cheesecake you only need 28 ingredients and 18 steps. Here is how you do that.

The ingredients needed to cook No-Bake Lemon Cheesecake:

1. Provide of Sponge Cake.
2. Prepare 2 of eggs.
3. Use 65 g (2.3 oz) of granulated sugar.
4. You need 60 g of (1/2 us cup) cake flour.
5. Prepare 20 g of (1 and 2/3 Tbsp) unsalted butter.
6. You need 25 g of (1and 2/3 Tbsp) milk.
7. Take of ※(Inside measurement of baking tray; 31cm x 22cm / 12.2''× 8.7'').
8. Provide of Syrup (for sponge).
9. You need 1 Tbsp of hot water.
10. Take 1 Tbsp of granulated sugar.
11. Use 1 tsp of lemon juice.
12. Provide 1/2 tsp of rum.
13. Take of Cheese Cake.
14. Use 150 g (5.3 oz) of cream cheese.
15. You need 55 g of (1/2 us cup) granulated sugar.
16. Use 125 g (4.4 oz) of yogurt.
17. Use 90 g of (2/5 us cup) heavy cream.
18. Prepare 2 tsp of lemon juice.
19. You need 5 g of (1 and 2/3 tsp) powdered gelatin.
20. Get 3 Tbsp of water, for gelatin.
21. Provide of Lemon Curd.
22. Take 1 of egg.
23. Get 4 Tbsp of granulated sugar.
24. Get 2 Tbsp of lemon juice.
25. Get 60 g of (2.1 oz, 5 Tbsp) unsalted butter.
26. Take of Toppings.
27. Prepare 60-90 g of (1/4-1/2 us cup) heavy cream, whipped.
28. Use of blueberries.

Instructions to make No-Bake Lemon Cheesecake:

1. ★Recipe video★ (my You Tube channel)→youtu.be/Iypj7gJtK-Q.
2. �For Sponge Cake】Sift cake flour twice; set aside. Prepare hot water to warm egg mixture (low heat). Preheat an oven to 190℃ / 374F..
3. Put eggs in a large bowl. Beat it lightly until watery. Add granulated sugar and stir well. Warm it with the hot water (low heat) while stirring. Warm it until it reaches body temperature..
4. Take it out from the hot water, and warm butter and milk on extremely low heat; set aside. Whip the egg on high speed. The batter should fall slowly forming a ribbon that will hold its shape for a moment..
5. Whip it slowly on low speed for 1.5 mins to make bubbles smaller and the same size. Add the flour in 2 parts. Fold it about 20 times after 1st addition. Fold it until the powderiness disappears after 2nd addition. (around 30 times).
6. Pour the warmed butter and milk into a small bowl. Add a small amount of the batter to it, and stir well. Stir well until smooth. Put it back to the cake batter..
7. Fold it until combined (30 times). Please mix the batter of the bottom and side sometimes. Pour it into a baking sheet and flatten it. Drop the sheet lightly about several times to remove large bubbles..
8. Bake it at 170℃ / 338 F for 15 mins until golden brown. Drop the sheet to prevent the cake from shrinking. Take the cake out of the baking sheet. Let it cool. When cooled, peel off the parchment paper..
9. Cut out a circle from the sponge sheet with a 15 cm (5.9'') mousse ring. Cut out a circle from the remaining sponge with a 10.5 cm (4.1'') mousse ring. Make the lemon syrup..
10. Mix hot water and granulated sugar, and stir well to melt the sugar. Add lemon juice and rum, stir well. Brush both sides of each circle sponge with the lemon syrup. Place the 15 cm (5.9'') sponge cake in the ring. Set aside the other circle sponge..
11. �For Cheesecake】Soak gelatin in the water; set aside. Please put water first and sprinkle gelatin over to prevent unevenness. Mix well cream cheese until smooth. Add granulated sugar, and mix well until the roughness of sugar disappears..
12. Add yogurt, and stir well until combined. Add heavy cream in 3 parts, and stir well each time. Add lemon juice, and stir well until combined..
13. Melt the gelatin in the microwave little by little (600W, 5-10 sec each) so as not to boil. Add the melted gelatin to the cheese filling, stir well until combined..
14. Pour half of the cheese filling into the ring, and flatten. Put the prepared 10.5 cm (4.1'') sponge on. Pour the remaining of the cheese filling over it, and flatten. Leave in a fridge for 1 hour or more to set..
15. �For Lemon Curd】Cut butter into small pieces; set aside. Beat an egg lightly until watery. Add granulated sugar, and stir well. Add lemon juice, and stir well. Pour it into a small pot. Prepare a wet cloth..
16. Put the pot in hot water. Cook it with hot water over low heat while stirring. Cook it until it gets thickened lightly. Put it on the wet cloth, and stir for a min..
17. Add the cut butter, and mix well until smooth. Cool it down to 25℃ (77 F), sometimes stirring. Pour it over the cheesecake. Leave in a fridge for 2 hours or more to set..
18. �Let's finish up!】Warm the ring with a hot towel. Lift the ring gently to take the cake off from the ring. Whip heavy cream until soft peaks form. Pipe the cream along the edge of the cake. Top with blueberries. It's all done!.

If you haven't noticed, I love to get recipe requests from you guys and make videos out of them. Why is no bake lemon cheesecake so good? No bake cheesecake recipes have always been a firm favourite of mine but they can quite often be heavy and How to turn a no bake lemon cheesecake into a showstopper. I always see cheesecakes on the internet topped with these perfect, silky smooth. This no-bake lemon cheesecake with stone fruit and berries is a fragrant and tempting dessert that will have you doing more eating and entertaining than cooking.

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