Lemon No-Bake Cheesecake

Here is one of the recipes I used for my last catering job. I catered a lunch for a sweet woman’s 80th birthday party. Her favorite flavors….lemon, peach and mango! So we had Peaches & Cream Cupcakes, Lemon Cheesecake, and Mango Tea. I searched for the perfect lemon cheesecake recipe. I wanted a light and airy cheesecake. Since I had to make 7 Cheesecakes, this recipe was perfect because it is no-bake (except for the crust). It looks pretty too…excuse the horrible picture quality. I didn’t even get a chance to take great pictures of all the food. Hope you enjoy!

Lemon No-Bake Cheesecake
1 1/2 cups graham cracker crumbs
6 T Butter, melted
3 T Sugar
Lemon Curd:
1 egg plus 1 egg yolk
1/4 c sugar
pinch salt
2 T fresh lemon juice
1 T butter
1 T heavy cream
1/3 c fresh lemon juice
1 envelope unflavored gelatin
3 blocks (24 oz) cream cheese, softened
1 1/2 t grated lemon zest
3/4 c sugar
Pinch of salt
1 1/4 c heavy cream
Preheat the oven to 350 degrees. Combine the 3 ingredients completely and press into the bottom of a 9 inch springform pan. Bake for about 8 minutes until the crust is lightly golden brown. Cool.
Lemon Curd
Whisk the egg, yolk, sugar and salt together in a small sauce pan. Whisk in the lemon juice and cook over medium heat. Stir CONSTANTLY (you don’t want the eggs to scramble), until the mixture is thick like pudding….about 3 minutes. Remove from heat and stir in the butter and cream. Put it in a bowl and refrigerate until needed.
Put the 1/3 c lemon juice in a small bowl. Sprinkle the gelatin over the top and let it stand about 5 minutes. Microwave the mixture for 30 seconds and set aside.
In a large bowl, beat the cream cheese, zest, sugar and salt until smooth and creamy. Slowly add the cream and beat until light and fluffy (about 2 minutes). Add the gelatin mixture and 1/4 c of the lemon curd you prepared earlier. Beat until smooth and airy, about 3 minutes. Pour into the cooled crust and smooth the top over.
For the topping:
You can use a teaspoon and dollop the remaining curd on top of the cheesecake, or you can use a ziploc bag with the end snipped off to create lines. Drag a knife through the curd to create your desired effect.
Refrigerate for at least 6 hours. Enjoy!

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