No Bake Lemon Cheesecake
This easy to follow recipe will deliver a creamy, lightly sweetened cheesecake without all of the fuss of a long baking time. My family loves it and I enjoy serving them a nice treat that’s made from real ingredients.
I’ve always been leery of people who don’t like cheesecake. Its creamy, its delicious and full of eggs and cream cheese. My favorite food groups!
I adapted this recipe from Sally Fallon’s version in the book Nourishing Traditions. When I followed her recipe to a T it turned out too firm and more like gelatin. Jello jigglers are nice for the kids, but I didn’t want my cheesecake having the same type of texture. Plus, it just didn’t have much flavor.
So I added a bit more milk, more vanilla, some lemon juice and zest. Voila! My idea of the perfect cheesecake. It has a nice hint of lemon that isn’t overpowering and the sliced strawberries are completely optional, but add a nice touch that my kids especially enjoy.
Serve this as a nice treat after Sunday supper.
No Bake Lemon Cheesecake
1 crust of your choice (I enjoy Sally Fallon’s coconut crust) in 9×13 baking dish
4 cups or 4 packages cream cheese (about room temperature so blending is easier)
4 eggs, separated and at room temp
2 cups milk
2 tablespoons gelatin
3/4 cup raw honey
2 tablespoons vanilla
Zest of 1 lemon and 1 T lemon juice
Put egg yolks and milk in saucepan. Beat lightly with a whisk and heat until very warm to the touch but not simmering. Sprinkle gelatin over mixture while beating quickly until dissolved. In a food processor, combine cream cheese, honey, vanilla and lemon juice and zest until well combined. Add egg yolk mixture from saucepan and process until smooth. Place in a bowl and set in fridge. Beat egg whites until stiff peaks form and fold into cream cheese mixture. Pour into crust and chill at least 3 hours before serving. It will set a bit in the fridge, but still have a nice creamy texture. Add the sliced strawberries to the top once it has set, otherwise they will sink to the bottom.
You can see in this picture that the beaten egg whites add a nice amount of air to the cheesecake. Yum!
I’d love to know what you think. Its perfect for spring and summer with all of the fresh milk, cream and strawberries.
Have a great week. We’re busy making friends with our new heifer and figuring out garden plans. I realize I’m a little late to the party on that one, but better late than never!
*Consuming raw or undercooked eggs may increase your risk of foodborne illness.