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Lemon cheesecake: photo and video recipe to make it at home

Lemon Cheesecake

No-bake lemon cheesecake: the classic recipe for preparing a cold and delicious cake, which can also be served at the end of a meal.

The cold lemon cheesecake is a simple dessert to prepare, even if the preparation is quite long. for this reason, we advise you to prepare this dessert at least the day before , so that it has time to harden well in the fridge.

Below you will find the recipe and all the steps: with a base of biscuits and melted butter, a cheese mousse and a delicious lemon topping, which gives freshness and degreases the dessert. Here is the photo and video recipe of this delicious cold lemon cake!

Lemon Cheesecake
Lemon Cheesecake

Preparation of cold cheesecake with lemon and Philadelphia

Mince biscuits for cheesecake base

1. Start by crumbling the biscuits with the help of the mixer, then pour them into a large bowl and add the melted butter . Mix well to mix everything together.

Base of the cheesecake

2. Line a springform pan with a sheet of parchment paper and spread the butter and biscuit mix on the bottom. Press it well and put it in the fridge for at least 30 minutes.

Soak gelatin

3. In the meantime, prepare the citrus mousse: soak the gelatin in cold water for about ten minutes.

Whip cream

4. Put the liquid cream in a bowl and whip it with the whisk .

Mix cheese, sugar and zest

5. In a second bowl put the spreadable cheese, the icing sugar and the grated lemon zest. With a spatula, mix everything well.

Add whipped cream to the cream

6. Gently add the whipped cream with a spatula, being careful not to disassemble it (alternatively you can mix everything with an electric whisk to obtain a firmer mixture).

Isinglass and lemon juice

7. Now put 80 ml of lemon juice in a saucepan and put it on the stove over low heat.

Add lemon juice and gelatin to the cream

8. Squeeze the gelatin well and add it to the lemon. Let it melt, stirring often with a spoon, then let the liquid cool down and add it to the cream and spreadable cheese mixture with delicate movements from bottom to top .

Cream on the basis of the cheesecake

9. Pour the mixture thus obtained over the biscuit base, place in the refrigerator and leave to rest for 2 hours .

Lemon juice, water and sugar

10. In the meantime, dedicate yourself to preparing the lemon couverture: pour 50 ml of filtered juice, the water and the sugar into a saucepan and bring it to the heat.

Add starch and dye to the liquid

11. Add the cornstarch and cook over low heat for 4-5 minutes to thicken, add the coloring or a pinch of turmeric, mix well then turn off the heat and leave to cool.

Pour liquid over the cheesecake

12. Spread the icing on the citrus mousse and put it back in the fridge for a couple of hours before cutting into slices and serving.

Decorate lemon cheesecake ready

13. Decorate as desired with coarsely chopped biscuits! Enjoy your meal.

Read also
Philadelphia cheesecake, a fresh dessert (no baking)

If you love cold cakes, try all our cheesecake recipes !


We advise you to keep the cheesecake in the refrigerator for a maximum of 2-3 days .

Riproduzione riservata © - WT