Have I been transformed to a No Bake Cheesecake lover?
I’ve at all times been a staunch no bake cheesecake h@ter however ever for the reason that creation of this Lemon Cheesecake recipe I’ve been transformed!
Maybe due to the triple dose of intense lemon is what provides it a creamy cheesecake-y zing!
Creamy & zingy is what lemon cheesecake is understood for!
This isn’t a frozen dessert!
Most likely my greatest pet peeve on the subject of no bake vegan cheesecakes which can be cashew primarily based,
Is the truth that they’ve to stay frozen to serve in any other case they collapse right into a pool of nutty cream
This cashew cream base together with my lemon curd custard each within the batter and swirled on high makes an ideal set and won’t require freezing
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Notes for Success:
I don’t wish to use agar!
When you don’t have it or don’t wish to use it, that’s okay too
I’ve left the agar out on one take a look at and the ensuing cake is barely much less secure
So when you do resolve to go away it out I might advocate to maintain the cheesecake within the freezer till you’re able to serve
Take note of the energy of agar you’re utilizing
I take advantage of 900 Power agar in my recipesCLICK HERE FOR THE EXACT BRAND *not sponsored
Do I’ve to make the lemon curd custard?
Effectively, for the topping sure you possibly can skip it; However since there’s a massive addition of custard within the precise cheesecake, you actually can’t skip that half!
The custard addition is what units my no bake cheesecake other than the others!
Any vegan cream cheese model will work nice for No-Bake Cheesecakes!
When you can’t get vegan cream cheese in any respect, don’t fear! Simply go away it out!|
Your completed cake can be barely thinner in thickness than mine however the style it nonetheless superior!
The primary key to success in a cashew cream primarily based cheesecake is utilizing a excessive pace blender to get it easy!
I’ve tried up to now to make use of only a meals processor and it doesn’t do the trick!
Cornstarch is a really troublesome ingredient to measure constantly with a quantity spoons measure
So whereas I record each measures beneath I can not stress sufficient how the grams measure with a scale goes to provide the greatest outcomes.
Many instances individuals have complained that their custard or cheesecake is like rubber and so they don’t know why!
The cashew quantity listed within the recipe beneath is uncooked cashews, not but soaked
Make it Gluten Free just by utilizing a gluten free cookie base!
Yield: serves 12ppl
No Bake Lemon Cheesecake
The prep time listed displays the time wanted to set within the freezer earlier than serving, which is about 3 hours
You have to an 8″ springform pan for this recipe
Prep Time
4 hours
Prepare dinner Time
10 minutes
Whole Time
4 hours 10 minutes
Components
For the Lemon Curd Custard
- Plant Milk 1 cup (240ml)
- Water ¾ cup (177ml)
- Lemon Juice ½ cup (118ml)
- Granulated Sugar ¾ cup (150g)
- Cornstarch 4 Tablespoons (36g)
- Lemon Zest 2 teaspoons
For the Crust
- Lemon Cookies approx 1½ cups crushed cookies (160g)
- Vegan Butter melted 4 Tablespoons (56g)
For the Lemon Cheesecake
- Uncooked Cashews 2 cups (300g)
- Lemon Custard (from above recipe) 1 cup
- Lemon Juice 1/3 cup (80ml)
- Sugar ½ cup (100g)
- Agar ½ teaspoon
- Vegan Cream Cheese 12 ounces (336g) *see notes above
Directions
- In case you have acetate cake strips, I prefer to line the within of my springform pan with it.
- If you do not have it, it is not crucial
- First put together the crust by crushing the vegan cookies in a meals processor to wonderful crumbs
- Add the melted vegan butter and mix till it resemble moist sand.
- Press this into the underside of an un-greased springform pan and refrigerate till wanted
- Subsequent put together the lemon custard by whisking the sugar with the cornstarch in a small bowl, then add it to a medium sauce pot together with the water, lemon juice and plant milk
- Deliver it as much as a rolling boil whisking continuously to stop scorching on the underside
- As soon as it boils totally add the lemon zest after which pour 2 cups of the custard right into a heatproof container and reserve within the fridge to set and funky for later~ this turns into the topping & for the swirl into the batter!.
- The remaining custard within the pot will get the sugar and lemon juice listed from the cheesecake portion of the recipe in addition to the agar
- Return this to the range and prepare dinner over medium warmth till it boils as soon as once more, stirring continuously
- then take it off the warmth
- Subsequent put together the cheesecake batter by boiling the cashews in about 1 cup of water.
- As soon as it boils flip off the warmth and allow them to soak for half-hour
- Drain the cashews and place them right into a excessive pace blender with the remaining cheesecake substances together with the lemon custard with the agar addition that you just simply re-boiled
- Mix on excessive till the combination is easy
- Pour into the ready crust after which take about ½ cup of the lemon custard that’s reserved within the fridge and swirl it into the highest of the cheesecake *that is fully optionally available, you may simply use the complete quantity of custard for the topping)
- Freeze the cheesecake for at the very least 3 hours or in a single day then unmold it from the pan and unfold the remaining lemon custard over high
Notes
Lemon Cheesecake should be saved refrigerated always.
It’s going to keep recent for as much as 1 week
For longer storage freeze for as much as 2 months ~ wrapped effectively
See notes within the textual content article for these not utilizing the agar addition, as this will likely require freezing so as to set correctly
