- The biscuit base falls apart when cutting.
- Not enough butter was used, or you didn't press it down firmly enough. Chilling is also important so the butter sets and acts as a 'glue'.
- The cream turned rubbery.
- You used too much gelatine. Gelatine strength (bloom count) can vary, follow the packet instructions!
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Garlic Infused Sweet Potatoes
Nutella & mascarpone layer cake
Cinnamon sugar pretzels
Rum & raisin cannoli
Oreo Macarons
Elk meat doughnuts (venison)
Greek spinach rice
Spiced cauliflower and pea samosas
Zesty honey and ginger lemonade
Khao soi (Northern Thai curry noodle soup)
Japanese natto with karashi mustard & spring onion
Malai Sondesh
Bicol Express with Coconut Milk
Galaktoboureko with lemon syrup
Broken wheat payasam
Lomo Saltado with Roasted Vegetables
Russian smoked meat pelmeni
All-butter puff scones
Spicy cream of tomato soup
Deconstructed taco bowl
No-Bake Lemon Cheesecake
This no-bake cake is the saviour of lazy summer days. Its base is the crumbly biscuit layer of famous American cheesecakes, while the cream relies on the richness of mascarpone. No eggs, no baking, just pure, creamy indulgence. The acidity of the lemon slightly 'cooks' (denatures) and thickens the milk proteins, while the gelatine ensures it is sliceable.
Ingredients
250
g
Crushed Digestive biscuits or butter biscuits
100
g
Butter (melted)
300
ml
Whipping cream (cold)
250
g
Mascarpone
100
g
Icing sugar
100
ml
Fresh lemon juice
1
tsp
Grated lemon zest
10
g
Gelatine powder
50
ml
Water (for gelatine)
50
ml
Water (for optional glaze)
Shopping List (0)
Equipment Needed
- Food processor (for biscuits)
- 20 cm springform tin
- Spatula
Allergen Information
Milk
Cereals containing gluten
Instructions
1
✓
Mix the biscuit crumbs with the melted butter. The consistency should be like wet sand. Press evenly into the bottom of the cake tin (use the bottom of a glass to compact it). Refrigerate.
Tip: Compacting removes air, creating a stable base that can support the cream.
2
✓
Mix the mascarpone until smooth with the icing sugar, lemon juice, and zest.
Tip: Due to its high fat content, mascarpone can easily curdle if mixed too fast. Only work at a slow speed!
3
✓
Bloom the gelatine in the water, then heat until liquid. Temper it (mix a spoonful of mascarpone cream into it) before adding to the mascarpone base.
Tip: Tempering prevents the gelatine from setting in a shock-like manner.
4
✓
Whip the cream until stiff and fold gently into the lemon cream.
Tip: The airy whipped cream loosens the dense mascarpone, making the result creamy rather than heavily greasy.
5
✓
Pour the cream onto the biscuit base. Smooth it out.
Tip: Tap the tin against the table to bring air bubbles to the surface.
6
✓
Chill for at least 4 hours (or preferably overnight).
Tip: Gelatine setting is time-dependent.
7
✓
Decorate with lemon slices before serving. If you like, you can make a thin clear cake glaze on top for a professional finish.
Tip: The glaze protects the cream from drying out and adds shine.
Recipe FAQ
Ingredients
- 250 g Crushed Digestive biscuits or butter biscuits
- 100 g Butter (melted)
- 300 ml Whipping cream (cold)
- 250 g Mascarpone
- 100 g Icing sugar
- 100 ml Fresh lemon juice
- 1 tsp Grated lemon zest
- 10 g Gelatine powder
- 50 ml Water (for gelatine)
- 50 ml Water (for optional glaze)