Lemon and lime no bake cheesecake

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How was everyone's christmas? We had the best day! It was our first Christmas with just us, so we had a bunch of friends around, and ate allll of the foods (including a last minute decision to make a cake in the shape of a tree), and fluffed round for the day, which was AMAZING. The day ended with a serious game of Settlers of Catan (If you haven't played this before you gotta get on it, it's the BEST) followed by a few ridiculous rounds of Uno before everyone went back to their respective homes for a stage 5 food coma. On Boxing day we caught the train up to Providence and had three nights with our friends from Uni. We are now back, and i'm in that weird time between Christmas and New Year where i'm just a bit unsure about everything. Unsure about what our plans for next year are (lets be honest here it will likely include a lot of the same as the last few years), and just a little uneasy about what is to come. I have been distracting myself with trying to have a big clean out of drawers and wardrobes, but so far this has resulted in lots of jobs started and not finished. OH WELL. I can leave it until next year 😉

One thing I am not unsure about however, is citrus cheesecake. "No bake" cheesecake is very much the standard in New Zealand, unlike the states (Or in NYC at least) where cheesecake generally tends to be baked. Both are delicious, but I just can't go past the simplicity and ease of a no bake cheesecake. You can adapt it almost any which way, it doesn't require a water bath or worrying about it cracking, it comes together incredibly quickly, and is super easy to make ahead. I am a huge fan of making dessert ahead of time if we are going somewhere or having people over, and cheesecake is perfect for this - you can make it the morning of, or the evening before. 

The base to filling ratio for this is a little on the heavy side as far as the base is concerned, so if you are a thin base person, feel free to dial it back. If you don't have easy access to limes (I know they are hideously expensive in NZ), then just double the lemon quantities and leave out the lime all together. Make sure that you use full fat cream cheese to help with the stability. I used graham crackers for my base, but you can use any sweet biscuit which processes to fine crumbs. I find it easiest to make this in a spring form tin that is lightly greased, which helps hugely with serving - you can just unclip the sides and lift off the outer of the tin, and serve it straight off the bottom of the tin.

Lemon and lime no bake cheesecake

★★★★★ 5 from 1 reviews

• Author: Erin Clarkson
• Yield: Makes one 8 inch cheesecake - serves approx 10 1x

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Description

Lemon and lime no bake cheesecake

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Ingredients

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Base

• 300g (10.5oz) sweet biscuits such as graham crackers
• 150g (10 Tbsp) melted butter
• Zest of one lemon
• Zest of one lime 

Filling

• 450g (16oz) Full fat cream cheese, at room temperature
• ⅔ cup (135g) sugar
• Zest of one lemon
• Zest of one lime
• ¼ cup (60ml) lemon juice
• ¼ cup (60ml) lime juice
• 3 tsp (9g) powdered gelatine
• 300ml (1 ¼c) heavy cream

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Instructions

BASE

1. Grease an 8 inch springform cake tin.
2. In the work bowl of a food processor, pulse the biscuits until they are fine crumbs. Add the lemon and lime zest and melted butter, and pulse until combined. Press into the bottom of the tin, and refrigerate while you are making the topping.

FILLING

1. In a small pot over low heat, combine the lemon juice, lime juice and gelatine. Stir until the gelatine has dissolved. Set aside to cool slightly.
2. In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, whip the cream until soft peaks form. Transfer into a bowl. There is no need to wash the mixer between the cream and cream cheese mix. Whip the cream cheese and sugar in the mixer until smooth. Beat in the lemon and lime zest. Add the cooled juice and gelatine, and mix until well combined. Remove the bowl from the mixer, and using a spatula, gently fold in the cream. 
3. Spread the filling over the prepared base. Refrigerate for 4-6 hours until set, or overnight. Remove from the fridge about 45 minutes before serving. Run a small offset spatula or knife around the outside of the tin. Unclip the springform and remove carefully. Decorate with additional zest if desired.

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Notes

Adapted from Taste