Cheesecake fara coacere si fara gelatina, cu jeleu de lamaie / No bake, no gelatin lemon cheesecake

English recipe here

O prajitura foarte potrivita pentru zilele de vara. Cu un blat din biscuiti cu cacao si crema, de tipul biscuitilor Oreo. Asa ca ii puteti folosi chiar pe aceia. O crema din mascarpone si frisca si un jeleu dulce acrisor de lamaie. Fara gelatina, de aceasta data. Am decorat aceasta prajitura cu fluturasi din ciocolata, usor de facut in casa.

Daca iti plac prajiturile cu fructe, trebuie neaparat sa incerci si Prajitura cu caise si Prajitura cu capsuni.

Urmareste reteta video si nu uita, te rog, sa dai click pe ABONEAZA-TE la canalul meu.

Reteta video

Ingrediente blat (tava 16 cm):

  • 200 g biscuiti cacao, de tip Oreo
  • 80 g unt topit/margarina prajituri

Ingrediente crema:

  • 200 g crema de branza
  • 250 g mascarpone
  • 100 g smantana pentru frisca, rece
  • 80 g zahar pudra
  • 1 fiola esenta lamaie

Ingrediente jeleu lamaie:

  • 180 ml zeama de lamaie
  • 14 g (2 linguri) amidon porumb
  • 90 g zahar

Blatul

Se faramiteaza foarte bine biscuitii. Daca nu aveti un robot de bucatarie, ii puteti farama punandu-i intr-o punga si trecand de cateva ori cu sucitorul peste ei. Se amesteca apoi cu untul topit. Pentru un plus de aroma, puteti adauga o lingurita de coaja de lamaie. Inelul detasabil al tavii se pune pe un platou/farfurie intinsa, iar in interior se varsa amestecul de biscuiti si se niveleaza bine, presand cu o lingura. Se da la frigider pana este gata crema.

Jeleul de lamaie

Se face acum jeleul, deoarece are nevoie de timp de racire. Se pun toate 3 ingredientele intr-o craticioara antiaderenta si se omogenizeaza cu ajutorul unui tel micut. Se pune craticioara la foc mic si se lasa pana cand se ingroasa, amestecand des. Cand este gata, se da deoparte si se lasa sa se raceasca.

Crema

Mascarponele, crema de branza si zaharul pudra se mixeaza la viteza medie, pana devine cremos. Se adauga esenta de lamaie si smantana rece si se mixeaza la viteza mare, pentru 2-3 minute, pana se intareste frisca. Se pune in tava, peste biscuiti si se niveleaza. Marginile inelului se curata cu ajutorul unei spatule, pentru a nu se murdari jeleul de lamaie. Vedeti in reteta video cum am facut. Se toarna deasupra jeleul de lamaie racit, se niveleaza si se da la frigider pentru 45 minute-1 ora, pana se intareste.

Cand este gata, pentru a inlatura mai usor inelul detasabil al tavii, se tine in jurul lui, pentru cateva minute, un prosop de bucatarie inmuiat in apa fierbinte. Bineinteles, atat cat sa nu va friga la mana.


No bake lemon cheesecake

This is a great dessert for spring and summer, easy to make and full of lemon flavour. Made with an Oreo like crackers crust, a creamy mascarpone filling and a sour sweet lemon jelly. No gelatin used, this time. I’ve decorated this cheesecake with homemade Chocolate butterflies. Watch the video and you’ll see how easily you can make them.

And if you like fruit cakes as much as I do, you have to try the Strawberry cake bars and the Apricot hedgehog cake bars.


Crust (6,3 inch springform pan):

  • 0,45 lb Oreo like crackers
  • 1/3 cup melted butter

Mascarpone filling:

  • 4/5 cups cream cheese
  • 1 1/8 cups mascarpone cheese
  • 2/5 cups heavy whipping cream, cold
  • 3/4 cups powdered sugar
  • 1/2 tsp lemon extract

Lemon jelly:

  • 3/4 cups lemon zest
  • 2 Tbsp cornstarch
  • 1/2 cup granulated sugar

Watch the video recipe

Making the crust

Combine the crushed crackers and melted butter. Press the mixture into the bottom of a 6,3 inch springform pan. Set in the fridge to chill.

Lemon jelly

The second, you will make the jelly, because it needs a little cooling time. Put all 3 ingredients in a small non stick pan and stir to combine. Place on low heat, stirring often, until it thickens. When it’s done, set aside to cool.

Mascarpone filling

Beat together the cream cheese, mascarpone and powdered sugar, on medium speed, until well combined and smooth. Add the lemon extract and cold whipping cream and beat on high speed, for 2-3 minutes, until stiff peaks form.

Add the filling to the crust and spread into an even layer. Scrape clean the sides of the springform, with a spatula, so that the lemon jelly doesn’t get “stained”. Pour the cooled lemon jelly onto the filling, into an even layer. Refrigerate for 45 minutes-1 hour until the jelly sets.

Once it’s ready, to remove the ring easier, wrap a hot cloth around the springform, for 3-4 minutes. Of course, paying attention not to burn your hands. If needed, level the sides of the cheesecake with an offset or simple spatula.

Thank you for reading this. If you liked my recipe, please don’t forget to SUBSCRIBE to my channel.

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