Of late I've been having a bit of fun testingno bake cheesecake recipes and I think this is 'the one' (just to confirm, I'm talking cheesecake here, not men). I mean I've had my fair share of no bake cheesecakes Growing up these light (not in fat), zingy, sweet desserts with their crunchy crusts were always requested for my brother's birthday, that's quite a few now!
I took this particular cheesecake on a couple of trips before returning with an empty spring-form pan.
Firstly, to a girlfriends place for dessert and received rave reviews covered in fresh raspberry coulis after a fabulous mexican mains...this is what happens when you don't coordinate the menu!
The remainder was shipped into work the next day and was loved there as well. I believe there was one who wasn't a huge fan, and he, needless to say will not be receiving any more baked goods from me in the near future. Oh, ok I'm only kidding! (maybe)
Although, I prefer no bake cheesecake, or any cheesecake for that matter, as vanilla my taste buds are growing to appreciate citrus (very slowly I might add unlike my citrus fiend of a boyfriend!) and so this recipe is a zesty lemon one. It is oh so creamy and light with a fabulous crunchy crust thanks to some home made gluten free graham crackers!
I hope you enjoy it as much as we did.
Gluten Free Scallywag No Bake Lemon Cheesecake
Not a lemon fan? Switch the lemon juice and rind for 2tsp vanilla essence.
250g Gluten Free Graham Crackers (recipe here) or a gluten free equivalent of Milk Arrowroot biscuits *use egg free biscuits if required
75g butter, chopped into 2cm pieces
450g Philadelphia Cream Cheese (I used half full fat and half light cream cheese) at room temperature
100g castor sugar
250ml whipping cream
1Tblspn lemon juice
1Tblspn lemon rind
Break the gluten free crackers into a food processor and pulse until fine crumbs are formed. Add butter and pulse a few times until butter is dispersed.
Line the bottom of a 20cm spring-form pan with baking paper. Pour crumbs into pan and press into base and up sides with fingers. Cover and refridgerate.
In a stand or hand mixer whip cream until thick (as you'd serve with cake.) Add cream cheese and sugar and beat until combined. Add lemon rind and juice and beat for a minute or two.
Pour cream cheese into base, cover and refrigerate overnight, or for at least 6hours.
Cut into wedges and serve immediately with raspberry coulis (and a smile).