Are you ready to embark on a culinary adventure that combines the richness of cheese with the refreshing zing of lemon? Say goodbye to traditional baking methods because today, we’re diving into the realm of creating a delectable Cheese and Lemon Cake without the need for an oven. This no-bake marvel is not just a treat for your taste buds but also a breeze to make. Join us in this journey of flavors and textures that will leave you craving for more.
History and Origins
The origins of this delightful Cheese and Lemon Cake trace back to the creative minds seeking a quick and easy dessert solution. Born out of the necessity for a no-fuss, no-fail recipe, it has evolved into a popular choice for those craving a sweet and tangy escape. Its simplicity makes it an ideal choice for busy individuals who desire a homemade dessert without the hassle of baking.
Tools, People, and Time
- Well-pressed cake mold
Number of People:
This recipe is designed to serve 6 people.
- Preparation: 20 minutes
- Cooling: 3 hours
Ingredients and Substitutions
- Maria Cookies (20 pieces)
- Substitution: Any plain, mildly sweet biscuit can be used.
- Unsalted Butter (2 tablespoons)
- Substitution: Margarine or coconut oil for a different flavor profile.
- Philadelphia Cheese, Cottage Cheese, or Mascarpone (250 g)
- Substitution: Use any soft cream cheese for a similar consistency.
- Liquid Cooking Cream (200 g)
- Substitution: Half-and-half or coconut cream for a dairy-free alternative.
- Lemon-Flavored Powdered Gelatin (1 packet)
- Substitution: Plain gelatin with lemon extract for flavor.
- Sugar (4 tablespoons, or to taste)
- Substitution: Honey or maple syrup for a natural sweetener.
1. Creating the Base
Begin by crushing the Maria cookies until they resemble fine flour. Melt the unsalted butter in the microwave. Combine the biscuit powder with the melted butter and press it firmly into the bottom of a well-pressed cake mold to form the base of the cake.
2. Cheese and Cream Blend
In a blender, mix the chosen cheese (Philadelphia, cottage cheese, or mascarpone) with the liquid cooking cream and sugar until smooth and creamy.
3. Gelatin Fusion
Heat a glass of water (250 ml) until it boils. Add the lemon-flavored powdered gelatin to the boiling water, stirring vigorously until completely dissolved. Remove from heat and allow it to cool slightly.
4. Gelatin Incorporation
Add half of the dissolved gelatin to the cheese and cream mixture, reserving the other half for the cake’s topping.
5. Mixing and Pouring
Use a mixer to blend the ingredients thoroughly. Pour the mixture onto the prepared cookie base in the cake mold.
6. Setting in the Fridge
Place the mold in the fridge to allow the cake to set. After approximately 15 minutes, when it has gained some structure, add a few slices of lemon on top. Pour the remaining reserved gelatin over the lemon slices.
7. Final Cooling
Let the lemon cheesecake cool in the fridge for at least 3 hours before serving. This ensures a perfect balance of textures and flavors.
Top 4 Mistakes and How to Avoid Them
1. Crumbly Base Syndrome
- Prevention: Ensure the butter is thoroughly mixed with the cookie crumbs, and press the mixture firmly into the mold.
2. Runny Filling Disaster
- Prevention: Allow the gelatin to cool slightly before adding it to the cheese mixture, and ensure thorough blending.
3. Lumpy Texture Trouble
- Prevention: Use a high-quality blender to achieve a smooth and lump-free cheese and cream blend.
4. Impatience in Cooling
- Prevention: Resist the temptation to cut and serve the cake too soon. Allow it the full 3 hours of cooling time for the best results.
FAQ – 5 Questions Answered
1. Can I use a different type of cookie for the base?
Yes, feel free to experiment with your favorite plain cookies to personalize the base.
2. Is there a non-dairy alternative for the liquid cooking cream?
Certainly! Substitute with half-and-half or coconut cream for a dairy-free option.
3. Can I skip the gelatin?
The gelatin provides structure to the cake. Skipping it might result in a softer consistency.
4. How do I store leftovers?
Cover the cake with plastic wrap and store it in the fridge for up to three days for optimal freshness.
5. Can I freeze the cheesecake?
Freezing is not recommended as it may alter the texture of the cake.
Indulge in the heavenly combination of creamy cheese and zesty lemon with this no-bake marvel. With a rich history and foolproof steps, this Cheese and Lemon Cake without oven is a delightful treat for both novice and experienced chefs alike. Avoid common pitfalls, follow the detailed guide, and relish in the joy of creating a mouthwatering dessert that will leave your guests asking for more. Happy baking!