No-bake

Made with vanilla wafer crumbs, cream cheese and heavy cream. 7h 30m, makes 12, 19 ingredients.

Recipe by cakemehometonight.com

Prep

30 min

Cook

15 min

Total

7h 30m

Makes

12

Ingredients

• 2 ½ cups vanilla wafer crumbs
• ¼ cup granulated sugar
• ¼ tsp salt
• ½ cup unsalted butter (melted)
• 16 oz cream cheese (room temperature)
• ⅓ cup granulated sugar
• 2 tsp lemon zest
• ⅓ cup lemon juice
• 1 cup heavy cream
• ¾ cup powdered sugar
• 3 egg yolks
• ½ cup granulated sugar
• ¼ cup lemon juice
• ½ tsp lemon zest
• ¼ cup unsalted butter (cold and cubed)
• ¾ cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• lemon slices (for garnish)

Instructions

Method by cakemehometonight.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. In a medium bowl, combine vanilla wafer crumbs, granulated sugar, salt and melted unsalted butter.
2. Pour the crumbs into an 8-inch cheesecake or springform pan lined with a parchment circle. Use a flat-bottomed measuring cup or glass to firmly press the crumbs into the bottom and up the sides of the pan. Chill the crust in the refrigerator for 30 minutes while making the filling.
3. In a large mixing bowl using an electric hand mixer, cream together the softened cream cheese, granulated sugar, lemon juice, and lemon zest until smooth and creamy.
4. In a separate bowl, whip heavy cream and powdered sugar until medium-stiff peaks form.
5. Add the whipped cream to the lemon cream cheese mixture and mix on low speed until just combined. Do not over mix the filling.
6. Pour the lemon cheesecake filling into the chilled crust and spread evenly. Chill the cheesecake for at least 6 hours or overnight.
7. Add egg yolks, granulated sugar, and lemon juice to a small saucepan. Whisk until combined. Place over low heat on the stovetop. Cook the mixture, stirring occasionally for approximately 10 to 15 minutes until the mixture thickens. Once the mixture thickens, add in lemon zest and stir until combined.
8. Remove the saucepan from the heat. Add the cubed unsalted butter, one piece at a time, whisking in between each addition until combined and smooth.
9. Pour the lemon curd through a fine mesh strainer into a heat-proof container to remove any lumps. Cool the lemon curd to room temperature and transfer to the refrigerator to chill for at least 2 hours. The lemon curd will continue to thicken as it cools. To prevent a "skin" from forming on the lemon curd, you can place a piece of plastic wrap directly on top of the lemon curd.
10. In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Use an electric hand mixer to whip the cream on medium-high speed until medium-stiff peaks form. The whipped cream should hold it's shape but still be soft and smooth.
11. Remove the cheesecake from the pan. Spread a thick layer of the lemon curd over the top of the cheesecake. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream frosting. Pipe the whipped cream onto the cheesecake. Add lemon slices for garnish, if desired.