This utterly delicious lemon cheesecake is soft and creamy and has the summery taste of lemon without being too acidic. The bottom is made of bastogne cookies, which is the perfect match for the lemony cream cheese mixture. Because it’s a no-bake cheesecake, it’s totally foolproof, but there isn’t any compensation on the flavor – it truly is a heck of a cheesecake.
Recipe adapted from Nigella Express.
125 g bastogne cookies
75 g soft butter
400 g cream cheese
60 g icing sugar
125 ml whipping cream
Before you begin: all ingredients should be on room temperature.
Line a 20 cm tart pan with baking paper or spray with baking spray.
Blitz the cookies in a food processor till they are turned into crumbs. Add the butter and mix till there are no visible pieces of butter left. Put this crumb mixture into your tart pan and press it into an even layer. Place in the fridge.
Whip the whipping cream into soft peaks. Place the bowl in the fridge till you need it.
Beat together the cream cheese, icing sugar, the zest of two lemons and the juice of one lemon. Carefully fold the whipped cream into this mixture.
Get your cake tin out of the fridge, pour the cream cheese mixture over the cookie layer and gently smooth the top.
Put it in the fridge for at least 3 hours or overnight. Take it out of the fridge about 15 minutes before you want to cut it.