No-bake lemon cheesecake

Ingredients

For the crust:

• 250 g salty crackers (such as Tuc)
• 100 g butter

For the cheesecake:

• 250 g cream cheese (such as Philadelphia)
• 250 g mascarpone
• 2 plain, unsweetened yogurts
• 200 g icing sugar
• 2 tbsp lemon juice
• zest of 1½ lemons
• 1 tsp vanilla extract

For decoration:

• 100 ml whipping cream
• lemon slices

Materials

• electric beaters
• blender or food processor
• 8-inch springform pan
• parchment paper
• acetate cake collar

Preparation

• For the crust:
  Crush the crackers and add the butter. Mix until you have a paste.
• Line the bottom of the springform pan with parchment paper and the sides with acetate (if you don't have acetate, use strips of the same parchment paper).
  Press the cookie mixture into the bottom of the pan to form a compact layer. Press it up the sides to create high edges.
  Freeze for 10 minutes.
  
• For the cheesecake:
  Mix all the ingredients with an electric mixer.
• Pour the cheesecake mixture over the crust. Smooth the surface and refrigerate for 2 hours. Then freeze for 1 hour. This will help the cheesecake hold its texture, since it contains no gelatin.
  
  Alternatively, leave it in the refrigerator overnight.
  
• To decorate, whip 100 ml of cream and pipe it around the surface using a pastry bag with a star tip.
  Between each dollop of cream, place half a lemon slice.
• Sprinkle a little lemon zest on top, and that's it—dig in!
  

Questions

Photos of members who cooked this recipe