No-Bake Lemon Cheesecake with Honey Jelly Topping
No-Baked Honey Lemon Cheesecake, it's quite easy to make it at home, this recipe very suit for bakery beginner. This is soft and smooth cheesecake, it will melting in your mouth, feeling happiness for every bite.
- Prep time
- 12 hr
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g Cream Cheese
- 40 g Caster Sugar
- 250 g Geek Yogurt
- 8 g Gelatin
- 20 g Lemon Juice
- 80 g Whipping Cream
- 1 tsp Lemon Zest
- 7 pcs Digestive Biscuits
- 40 g Butter
- 2 g Gelatin
- 200 ml Hot Water
- 50 g Honey
Instructions
- 1
Melt butter with hot water.
- 2
Crush the digestive biscuits
- 3
Mix well the melted butter with crushed biscuits.
- 4
Put baking paper into the mold, then pour in the mixed well crushed biscuits into the mold. Use a flat bottom glass to press the crushed biscuits until it becomes flat. Chill in the fridge for later use.
- 5
Stir and mix well cream cheese, sugar and yogurt until it smooth.
- 6
Low heat cook lemon juice, lemon zest and gelatin until smooth.
- 7
Pour some of the mixed well cream cheese into the gelatin pot and stir well.
- 8
After mixed well, pour it back to the big bowl of cream cheese and stir well.
- 9
Whisk whipping cream by isolated a bowl of ice cubes at the bottom until it get smooth.
- 10
Pour in the mixed well cream cheese into whipping cream bowl and stir well.
- 11
Take out the mold from the fridge and pour the cheesy paste into the mold. Chill in the fridge for 4 hours.
- 12
Stir well the gelatin with hot water.
- 13
Add in honey when it cool down.
- 14
Take out the mold and pour in the honey water slowly into the mold.
- 15
Let it chill in the fridge overnight. After that it is ready to serve