No-Bake Lemon Cheesecake with Hazelnut Crust
By Sur La Table
Images
Serves
1, 9-inch cheesecake
Ingredients
3/4 cup hazelnuts, toasted
3/4 cup graham cracker crumbs
3 tablespoons confectioners’ sugar
5 tablespoons unsalted butter, melted
1 packet (1 1/2 teaspoons) powdered unflavored gelatin
1/2 cup lemon juice
1 1/2 pounds (3,8-ounce packages) cream cheese, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla paste
1/2 teaspoon lemon zest
1 cup heavy whipping cream, whipped
3/4 cup graham cracker crumbs
3 tablespoons confectioners’ sugar
5 tablespoons unsalted butter, melted
1 packet (1 1/2 teaspoons) powdered unflavored gelatin
1/2 cup lemon juice
1 1/2 pounds (3,8-ounce packages) cream cheese, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla paste
1/2 teaspoon lemon zest
1 cup heavy whipping cream, whipped
Procedure
WATCH HOW TO MAKE THIS RECIPE HERE>>
Sometimes, especially in summer when the last place you want to be is in a hot kitchen, a no-bake cheesecake is the best option. The hazelnuts provide a sweet yet nutty contrast to the delicate citrus flavor.
1. To make the crust: In a food processor, fitted with a metal blade, place the hazelnuts, cracker crumbs, and confectioners’ sugar and process until finely ground, about 1 minute. Pour in the melted butter and pulse until the crumbs are moist. Press the crumbs into an even layer across the bottom and about halfway up the side of the a 9” springform pan, working outward from the center. Transfer the crust to the freezer and chill for at least 10 minutes, until firm.
2. To make the filling: While the crust is chilling, make the filling. Sprinkle gelatin over the juice in a small saucepan or skillet and let stand for about 1 minute. Place the saucepan on the stove over a low heat until the gelatin is completely dissolved. Set aside to cool slightly.
3. In a stand mixer, fitted with a paddle attachment, add the cream cheese and sugar and beat on medium speed until very smooth, about 4 minutes. Lower the speed and add the gelatin, a little at a time, scraping down the sides of the bowl with a silicone spatula as necessary. Stir in the vanilla and zest, continuing to beat until just combined. Using a silicone spatula, fold in the whipped cream.
4. To prepare the cheesecake: Pour the filling into the frozen prepared crust and smooth the top with a spatula. Transfer to the refrigerator to set until firm, about 2 to 3 hours.
5. To unmold the cheesecake: Run a thin knife or spatula around the cake edge again, as described above. Pop the side off the pan. Use an icing spatula to loosen the bottom of the cake from the pan and then slide it off the pan bottom onto a cake cardboard or a serving plate.
6. To serve: Cut the cheesecake into wedges with a thin, sharp knife pulling the knife out at the bottom of the cake to keep the surface of the cake smooth and beautiful. Dip the knife in hot water and then wipe dry after each slice.
Recipe variations:
Sometimes, especially in summer when the last place you want to be is in a hot kitchen, a no-bake cheesecake is the best option. The hazelnuts provide a sweet yet nutty contrast to the delicate citrus flavor.
1. To make the crust: In a food processor, fitted with a metal blade, place the hazelnuts, cracker crumbs, and confectioners’ sugar and process until finely ground, about 1 minute. Pour in the melted butter and pulse until the crumbs are moist. Press the crumbs into an even layer across the bottom and about halfway up the side of the a 9” springform pan, working outward from the center. Transfer the crust to the freezer and chill for at least 10 minutes, until firm.
2. To make the filling: While the crust is chilling, make the filling. Sprinkle gelatin over the juice in a small saucepan or skillet and let stand for about 1 minute. Place the saucepan on the stove over a low heat until the gelatin is completely dissolved. Set aside to cool slightly.
3. In a stand mixer, fitted with a paddle attachment, add the cream cheese and sugar and beat on medium speed until very smooth, about 4 minutes. Lower the speed and add the gelatin, a little at a time, scraping down the sides of the bowl with a silicone spatula as necessary. Stir in the vanilla and zest, continuing to beat until just combined. Using a silicone spatula, fold in the whipped cream.
4. To prepare the cheesecake: Pour the filling into the frozen prepared crust and smooth the top with a spatula. Transfer to the refrigerator to set until firm, about 2 to 3 hours.
5. To unmold the cheesecake: Run a thin knife or spatula around the cake edge again, as described above. Pop the side off the pan. Use an icing spatula to loosen the bottom of the cake from the pan and then slide it off the pan bottom onto a cake cardboard or a serving plate.
6. To serve: Cut the cheesecake into wedges with a thin, sharp knife pulling the knife out at the bottom of the cake to keep the surface of the cake smooth and beautiful. Dip the knife in hot water and then wipe dry after each slice.
Recipe variations:
- For individual cheesecakes divide the crust between 12 muffin tin cups lined with liners. Divide the batter between the cups. The setting time will also be reduced to 30 minutes to 1 hour
No-Bake Lemon Cheesecake with Hazelnut Crust
By Sur La Table
Serves
1, 9-inch cheesecake
Ingredients
3/4 cup hazelnuts, toasted
3/4 cup graham cracker crumbs
3 tablespoons confectioners’ sugar
5 tablespoons unsalted butter, melted
1 packet (1 1/2 teaspoons) powdered unflavored gelatin
1/2 cup lemon juice
1 1/2 pounds (3,8-ounce packages) cream cheese, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla paste
1/2 teaspoon lemon zest
1 cup heavy whipping cream, whipped
3/4 cup graham cracker crumbs
3 tablespoons confectioners’ sugar
5 tablespoons unsalted butter, melted
1 packet (1 1/2 teaspoons) powdered unflavored gelatin
1/2 cup lemon juice
1 1/2 pounds (3,8-ounce packages) cream cheese, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla paste
1/2 teaspoon lemon zest
1 cup heavy whipping cream, whipped
Procedure
WATCH HOW TO MAKE THIS RECIPE HERE>>
Sometimes, especially in summer when the last place you want to be is in a hot kitchen, a no-bake cheesecake is the best option. The hazelnuts provide a sweet yet nutty contrast to the delicate citrus flavor.
1. To make the crust: In a food processor, fitted with a metal blade, place the hazelnuts, cracker crumbs, and confectioners’ sugar and process until finely ground, about 1 minute. Pour in the melted butter and pulse until the crumbs are moist. Press the crumbs into an even layer across the bottom and about halfway up the side of the a 9” springform pan, working outward from the center. Transfer the crust to the freezer and chill for at least 10 minutes, until firm.
2. To make the filling: While the crust is chilling, make the filling. Sprinkle gelatin over the juice in a small saucepan or skillet and let stand for about 1 minute. Place the saucepan on the stove over a low heat until the gelatin is completely dissolved. Set aside to cool slightly.
3. In a stand mixer, fitted with a paddle attachment, add the cream cheese and sugar and beat on medium speed until very smooth, about 4 minutes. Lower the speed and add the gelatin, a little at a time, scraping down the sides of the bowl with a silicone spatula as necessary. Stir in the vanilla and zest, continuing to beat until just combined. Using a silicone spatula, fold in the whipped cream.
4. To prepare the cheesecake: Pour the filling into the frozen prepared crust and smooth the top with a spatula. Transfer to the refrigerator to set until firm, about 2 to 3 hours.
5. To unmold the cheesecake: Run a thin knife or spatula around the cake edge again, as described above. Pop the side off the pan. Use an icing spatula to loosen the bottom of the cake from the pan and then slide it off the pan bottom onto a cake cardboard or a serving plate.
6. To serve: Cut the cheesecake into wedges with a thin, sharp knife pulling the knife out at the bottom of the cake to keep the surface of the cake smooth and beautiful. Dip the knife in hot water and then wipe dry after each slice.
Recipe variations:
Sometimes, especially in summer when the last place you want to be is in a hot kitchen, a no-bake cheesecake is the best option. The hazelnuts provide a sweet yet nutty contrast to the delicate citrus flavor.
1. To make the crust: In a food processor, fitted with a metal blade, place the hazelnuts, cracker crumbs, and confectioners’ sugar and process until finely ground, about 1 minute. Pour in the melted butter and pulse until the crumbs are moist. Press the crumbs into an even layer across the bottom and about halfway up the side of the a 9” springform pan, working outward from the center. Transfer the crust to the freezer and chill for at least 10 minutes, until firm.
2. To make the filling: While the crust is chilling, make the filling. Sprinkle gelatin over the juice in a small saucepan or skillet and let stand for about 1 minute. Place the saucepan on the stove over a low heat until the gelatin is completely dissolved. Set aside to cool slightly.
3. In a stand mixer, fitted with a paddle attachment, add the cream cheese and sugar and beat on medium speed until very smooth, about 4 minutes. Lower the speed and add the gelatin, a little at a time, scraping down the sides of the bowl with a silicone spatula as necessary. Stir in the vanilla and zest, continuing to beat until just combined. Using a silicone spatula, fold in the whipped cream.
4. To prepare the cheesecake: Pour the filling into the frozen prepared crust and smooth the top with a spatula. Transfer to the refrigerator to set until firm, about 2 to 3 hours.
5. To unmold the cheesecake: Run a thin knife or spatula around the cake edge again, as described above. Pop the side off the pan. Use an icing spatula to loosen the bottom of the cake from the pan and then slide it off the pan bottom onto a cake cardboard or a serving plate.
6. To serve: Cut the cheesecake into wedges with a thin, sharp knife pulling the knife out at the bottom of the cake to keep the surface of the cake smooth and beautiful. Dip the knife in hot water and then wipe dry after each slice.
Recipe variations:
- For individual cheesecakes divide the crust between 12 muffin tin cups lined with liners. Divide the batter between the cups. The setting time will also be reduced to 30 minutes to 1 hour