No bake Lemon Cheesecake
Kochutensilien
- cake thin 18 or 20 centimeter
Zutaten
Cake base:
- 150 g vegan cookies
- 80 g Margerine
- cinnamon and clove powder
filling:
- 100 ml water
- 100 ml fresh squeezed lemon juice
- 4 sheets vegan gelatine or 2-3 tbsp agartine powder
- 140 g sugar
- 1 tsp vanilla sugar
- 1 tsp lemon peel
- 1/2 tsp curcuma powder
- 50 g vegan yogurt
- 200 g vegan cream cheese
- 200 g vegan cream
- 1 pkg cream stiffener
toppings:
- 1 organic lemon slices
- edible flowers
Anleitungen
for the cookie base:
- Line a springform pan with baking paper. Melt vegan butter and let it sit aside. Crumble cookies, preferably with a high-powered blender, and mix it with butter.
- Place the cookie crumbs on the bottom of the springform pan and press it down.
- Let it chill in the fridge for about 30 minutes.
For the filling:
- Heat the water , lemon juice and gelatin sheets or agaragar powder in a small saucepan, stirring constantly, until the sheets or powder dissolve for about 2 minutes.
- Blend the cream cheese, yogurt, sugar and lemon zest until smooth.
- Allow lemon mixture to cool thoroughly and it stir into the cream cheese mixture.
- Whip the cream until stiff, swirl in the cream stiffener and carefully fold it into the cream cheese cream.
- Pour the cream into the cake pan, smooth it out, tap the pan slightly on the work surface and let it set in the refrigerator for at least 4 hours.
- There will be a small amount of cream left, which can be poured into a jar for dessert.
- Carefully remove the cake from the mold before serving.