680gcream cheese3 packets of 8 oz cream cheese (eg. Philadelphia), at room temperature
100ggranulated sugar½ cup
60gsour cream¼ cup
1tablespoonlemon zest(zest of 1 lemon)
Grease a 20 cm/9-inch pie dish with butter. Mix the crust ingredients together and line the bottom and sides of the pie dish, using a measuring cup to pack it down firmly.
In a medium bowl, beat together the cheese, crème fraîche, both sugars, sour cream, vanilla, lemon juice and lemon zest for around 2 minutes, till smooth and creamy.
Pour the filling into the crust, smoothing it down, then cover with plastic wrap. Best served very chilled - place in the freezer for one hour to chill quickly, or transfer to the fridge to serve later.
Further detailed notes are in the post above
Remove the cream cheese from the fridge around 20 minutes in advance so that it softens and mixes well with the other ingredients.
When zesting the lemon, take care not to shave off any of the white pith under the skin as that will give a bitter taste.
This cheesecake is best served super-chilled so prepare it ahead of time, cover in plastic wrap and chill for several hours. If you don't have much time, cover and place in the freezer for one hour, decorate and serve.
Chill the cheesecake before adding any decoration or topping for a neater result.
Wrap and store leftovers in the fridge.
No-Bake Lemon Cheesecake
Amount Per Serving
Calories 501Calories from Fat 351
% Daily Value*
Saturated Fat 21g105%
Trans Fat 1g
Vitamin A 1265IU25%
Vitamin C 1mg1%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.