This lemon cheese cake It is a marvel and, the best, if you don't have an oven or you don't feel like using it, you don't need it. Bill lemon curd, that wonderful Anglo-Saxon lemon cream, you can make it at home (recipe below) or buy it, as most large stores have it. If you are short of time, you can omit the layer of lemon curd between the base and the cheese filling. However, it is worth adding because the extra hint of lemon flavor is wonderful. What do we accompany her with?

Lemon and cheese cake without oven

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If we want to prepare a cake without using the oven, this recipe for lemon and cheese cake without oven has all the ingredients to please everyone

Ángela

Kitchen: cuisine
Recipe type: dessert
Rations: 8

Total time:

Ingredients

1 package of Digestive or Maria biscuits (see recipe below)
150 butter g
230 g of mascarpone cheese or Philadelphia-type cream cheese (low-fat is also fine)
1 can (380g) condensed milk
1 package of plain gelatin
190/3 cup (4 ml) boiling water
500 ml (2 cups) lemon curd (recipe here)

Preparation

We start by preparing the biscuit base. To do this, we grind them well with the help of a food processor or food processor or by putting them in a ball of frozen food and crushing them. We transfer the biscuit powder to a square container and mix it with the butter (to the point of ointment, that is, soft) until we obtain a paste that we can spread (if it is very dry add a little more butter or a few drops of water) We must create an even layer Let it cool in the fridge while we prepare the rest, even in the freezer.
We begin to prepare the filling by adding the gelatin to the boiling water until it dissolves. We let it cool for a few minutes. Now we mix 1/4 of the lemon curd (1/2 cup) with 2 tablespoons of gelatin; beat until smooth. Spread this mixture on the cookie base and return the whole to the freezer.
With the blender or food processor (very clean) we beat the cheese until it is smooth. Add the condensed milk, and beat; We add another 1/4 (1/2 cup) of lemon curd, and the rest of the gelatin. We continue beating until everything is incorporated. We pour the mixture over the lemoncurd cap that we had previously placed on the base.
Let it cool in the refrigerator in the fridge until set, at least 4 hours or overnight.
When the cheesecake layer is cool, blend the remaining 1 cup lemon curd until smooth and pour. Spread over the cheesecake layer and return to the refrigerator to chill once more, at least 3 hours.
Cut into squares and serve with jam, cream or whatever you want.

Image: foodgawkerAdaptation: kitchen confidante

Recetín

Lemon and cheese cake without oven