Keyword: Cheesecake, Citrus, Lemon Curd, Lemons, No bake desserts
Prep Time: 1hour
Cook Time: 20minutes
Chilling time: 8hours
Total Time: 1hour20minutes
Author: Dini @ The Flavor Bender
Delicious no bake lemon cheesecake bars that taste creamy and tangy, with swirled lemon curd on top. Easy recipe with gorgeous, impressive results!EASY - This easy recipe only has one cooking component. The other two components require no cooking or baking. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.There is a 2 hour chilling time and an overnight chilling time.
Generous pinch of sea salt(leave out if using salted butter)
Lemon curd topping
240mLlemon juice1 cup
150gwhite sugar1 ½ cups
5egg yolksfrom large eggs
25gcornstarch2 ½ tbsp
Lemon cheesecake layer
450gblock cream cheese(softened at room temperature) 16 oz / 2 blocks
100gwhite sugar½ cup
80mLlemon juice⅓ cup
2 tbsplemon zest
180gchilled heavy cream¾ cup
Crust (needs to be frozen for at least 3 hours)
Prepare a 8 or 9 inch square pan by lining it with parchment paper. I butter the pan first to make sure that the parchment sticks to the pan.
Crush the graham crackers and place it in a bowl.
Mix in the confectioner's sugar and salt.
Add the butter and mix it well until the butter is completely absorbed by the graham cracker crumbs. The crumbs should clump together when squeezed in the palm of your hand.
Scrape the crumb mixture into the bottom of the prepared pan. Using a flat utensil (I use a flat spatula, but you can use a flat bottomed glass too), flatten the crumb mixture into the bottom of the pan to form an even layer of the cheesecake crust. Freeze the crust for at least 3 hours until completely chilled. Cover the pan with plastic wrap if you’re going to leave it in the freezer for over 3 hours.
Lemon curd topping
The lemon curd topping needs to be cooled before using, so prepare this layer while the crust is chilling in the freezer.
Place the water in a small bowl, sprinkle in the gelatin, and gently stir to saturate the gelatin. Set aside to let the gelatin bloom.
In a non-reactive saucepan, place the sugar, zest, cornstarch, and water. Add a little of the lemon juice and whisk the mixture until the cornstarch is smooth. Then add the rest of the lemon juice and whisk to combine.
In a separate heat-proof jug / bowl, place the egg yolks and water, and whisk to combine. Set aside.
Heat the lemon juice sugar mixture over medium high heat, while stirring frequently until the mixture comes to a boil. Boil the mixture for about 2 minutes while stirring. Remove from the heat.
Add spoonfuls of this hot, thickened lemon mixture into the egg yolk mixture, while constantly whisking the egg yolks. This is to temper the egg yolks.
Once you've added enough of the hot lemon mixture to warm the eggs, add the tempered egg mixture into the saucepan with the remaining hot lemon mixture. Whisk to combine.
Return the mixture to medium - medium high heat and cook the mixture while stirring frequently until it starts to simmer again and thickens. This can take about 5 minutes.
Remove from the heat, and whisk in the butter.
Finally, stir in the bloomed gelatin until it’s dissolved. Set the lemon curd aside to cool, but make sure to occasionally whisk the mixture to prevent a skin from forming (see recipe notes).
Lemon cheesecake layer
Make this layer when the lemon curd layer has cooled down a bit and is only slightly warm.
Place the 3 tbsp water in a small heat-proof bowl. Sprinkle the gelatin over the surface and gently stir to completely saturate the gelatin. Set aside to bloom (at least 10 minutes).
In a large mixer bowl, place the cream cheese. Using the paddle attachment, mix the cream cheese over medium / medium high speed until creamy and smooth. Scrape down the sides of the bowl and mix again until everything is smooth and creamy.
Add the lemon juice, zest, vanilla, and salt, and mix for a further few minutes until the mixture is smooth and all the ingredients are mixed through.
In a separate bowl, whisk the chilled heavy cream until you have soft peaks. You can use an electric mixer or a hand whisk for this. Fold the cream into the cream cheese mixture.
Replace the paddle attachment in your mixer with the whisk attachment.
Once the gelatin is bloomed, microwave the mix for about 10 - 20 seconds until the gelatin is dissolved but NOT boiling. Add about 1 tbsp of cream while stirring the gelatin mix, to temper the mixture.
While running the mixer on high speed (with the whisk attachment), whisk the cream cheese mixture, and immediately add the tempered gelatin mixture. Make sure the gelatin mixture is added close to the whisk, but without touching the whisk, to avoid clumping.
As soon as the gelatin is mixed through (should only take about 1 minute), stop mixing the cream cheese layer. Then whisk the mixture by hand to make sure everything is smooth.
Scrape the lemon cheesecake layer into the prepared pan, over the frozen crust. Spread it evenly using an offset spatula or regular spatula.
Whisk the cooled lemon curd topping with a whisk, and make sure it’s smooth. Also make sure it’s not hot at this stage (it can melt the cheesecake layer and sink to the bottom if hot).
Pour the lemon curd over the surface and spread it evenly. Using a knife or offset spatula, create swirls on the surface of the cheesecake.
Cover the pan and refrigerate for at least 6 hours. I like to keep it in the fridge overnight to allow the layers to completely set.
Once set, remove the cheesecake from the pan by lifting the parchment paper out of the pan. Cut into squares or bars using a clean, warm knife.
Note about the lemon curd
The lemon curd should be close to room temperature when it's poured over the cheesecake layer. I prefer not to let it cool in the fridge since I don’t want it to set. Instead, I let the lemon curd cool down at room temperature. When the lemon curd has cooled down significantly, only then do I make the lemon cheesecake layer.Make sure to whisk the lemon curd before using. Any gelatin that is set will be broken down when whisked.