Deconstructed No Bake Lemon Cheesecake
If you are like me and rarely bake cheesecakes at home because they are usually quite big and you end up finishing it on your own đ
I found this incredible recipe from my Guy Demarle Colleague Pascaline (@lespetitsplaisirsdepascaline) and it is delicious. In the original recipe you will see she is making the biscuit but I found it easier just to use “Petit Beurre” instead. Of course, you will find Pascaline’s recipe right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Deconstructed No Bake Lemon Cheesecake
Equipment
Ingredients
- 3 gelatin sheets
- 1 Large Lemon
- 1/2 cup (115 g) Sour cream
- 11 oz (300 g) Philadelphia Cheese (Softened | At Room Temperature)
- 1/2 cup (100 g) sugar
- 24 Cookies (Petit Beurre Cookie Style)
Instructions
- Place your your Mini Spiral FlexipatÂŽ Tray on the top of your Medium perforated baking sheet.Â
CHEESECAKE PREPARATION
- Place the gelatin in a small bowl full of cold water. Let it set for 10min.
- In the medium sauce pan, heat on medium low the lemon juice with the zest. Once it starts boiling, remove from heat and drop the scooped gelatin in. Stir until desolved.
- In a mixing bowl, whisk together the sour cream and cream cheese. Add the sugar. Then, incorporate the lemon/gelatin. Mix until smooth.
ASSEMBLY
- Fill your Pastry Bag with the preparation and carefully pipe it into each well of the FlexipatŽ. Cover to contact with a plastic wrap and freeze for about 1 hour.
- When ready, take your FlexipatÂŽ out of the freezer. Peel each wells and place your Lemon Cheesecake directly onto your cookie.
- Allow a good hour to defrost at room temperature, or more if placed in the refrigerator. Enjoy & Bon AppĂŠtit!
Video
Special Notes
Nutrition
