Food Recipes

No Bake Cheese Cake with Lemon Glaze and Fresh Fruits

Pallavi Ayyagari
Written by Pallavi Ayyagari

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It’s been a while since I’ve whipped something up with grease and sugar. I was off sugar for over 3 months and all my favorite baking equipment was tucked deep inside the kitchen shelf.

Making dessert at home without counting calories is a story of the past! I tried really hard to control my cravings for all these months but finally I gave in yesterday.  (Honoured the infamous cheat day :P)

Honestly, more than eating, I was craving baking. Having celebrated Ugaadi with a traditional South Indian lunch, I was all set to put together a not so traditional sweet dish for the festival – Cheese Cake!

New Years was clearly up for a sweet start.

Here’s what you need to make this luscious delight:

Preparation time – 30-40 mins

Ingredients

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For the base

Graham Crackers/Digestive biscuits – 7-8

Brown Sugar – 1/3rd cup

Melted Butter – 1/3rd cup

For the cheesecake:

Cream Cheese – 1 ½  cups

Whipping Cream – 500 ml

Sugar – 1/3rd cup

Lemon Juice – 1 tbsp

 

For the lemon glaze

Sugar – ½ cup

Corn Starch – 1 tbsp

Egg yolk – 1

Water – 1/3rd cup

Lemon juice – 1/3rd cup

Lemon rind – 1 lemon

Butter – 1 tbsp

 

For garnish

Chopped fresh fruits

 

Method:

For the base

  1. Put the biscuits in a zip lock bag and crush the biscuits with a rolling pin
  2. Empty the crushed biscuits into a bowl and add the brown sugar and butter to it.

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  1. Mix it up with a fork and add it to the cheese cake tin
  1. Press it in gently so that it forms a firm base

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For the cheesecake

  1. Add cream cheese and lemon juice to a wide bowl and beat until you get a smooth mixture

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  1. Add whipping cream to this and beat until thick

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  1. Add powdered sugar to this and continue beating till it forms stiff peaks

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  1. Add this to the cheese cake tin and even it out from the top

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For the lemon glaze

  1. In a heavy bottomed pan, add sugar and corn starch

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  1. In a bowl, mix lemon juice, water, one egg yolk and mix well

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  1. Add this to the pan and heat on low flame
  2. Let it boil until it reduces to a thick mixture

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  1. Take it off the flame and add a blob of butter to this. That’s what will give it a beautiful shine
  2. Add lemon rind to this and mix well
  3. Once it cools down, spread it evenly on the cheese cake

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  1. Shove it into the refrigerator and let it set overnight

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For the garnish

Once set, take it off the tin and garnish with freshly chopped fruits

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Notes:

  1. I like giving my cheesecake a tangy touch. But if you’re not a big fan of all that zing, you can add strawberry, blueberry, figs, peach or any other fresh fruit compote as topping.
  2. Make sure you beat the cream cheese and cream mixture well. It needs to be airy in order to get a cheesecake that is nice and light. However, beating it too much will lead it to split. So be very careful.

And don’t forget to tell me how it turned out if you do end up making it. 🙂

About the author

Pallavi Ayyagari

Pallavi Ayyagari

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