Instant No-Cook Lemon Cheesecake | How to make Instant No-Cook Lemon Cheesecake

By Belinda Gaikwad  |  10th Sep 2015  |  
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  • Instant No-Cook Lemon Cheesecake, How to make Instant No-Cook Lemon Cheesecake
Instant No-Cook Lemon Cheesecakeby Belinda Gaikwad
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

17

0





About Instant No-Cook Lemon Cheesecake

Cheesecake is an all time favorite in my family. And if it can be made in a jiffy at home, why go to the store? This version of no-cook cheesecake brings to you the freshness of lemon with all the goodness of a store bought cheesecake, almost instantly.

Instant No-Cook Lemon Cheesecake is one dish which makes its accompaniments tastier. With the right mix of flavours, Instant No-Cook Lemon Cheesecake has always been everyone's favourite. This recipe by Belinda Gaikwad is the perfect one to try at home for your family. The Instant No-Cook Lemon Cheesecake recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Instant No-Cook Lemon Cheesecake is few minutes and the time taken for cooking is 20 minutes. This is recipe of Instant No-Cook Lemon Cheesecake is perfect to serve 10 people. Instant No-Cook Lemon Cheesecake is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Instant No-Cook Lemon Cheesecake. So do try it next time and share your experience of cooking Instant No-Cook Lemon Cheesecake by commenting on this page below!

Instant No-Cook Lemon Cheesecake

Ingredients to make Instant No-Cook Lemon Cheesecake

  • 1 tin condensed milk
  • 1/2 cup lemon juice
  • Rind of one lemon
  • 350 ml fresh cream
  • 250 gms leftover sponge (or non flavoured biscuits)
  • 4 tbs butter
  • 3-4 drops of yellow food colouring

How to make Instant No-Cook Lemon Cheesecake

  1. Crumble the cake well and bind together with the butter.
  2. If using biscuits, powder in the blender and bind together with the butter.
  3. Spread in a baking tray, pack in firmly and leave in the fridge to set.
  4. Mix the condensed milk and lemon juice and beat well.
  5. Whip the cream and fold into the condensed milk mixture with the rind and yellow colour.
  6. Remove the tray from fridge and pour the mix over the cake base.
  7. Refrigerate for 3-4 hours till it sets.
  8. Delicious cheese cake is ready to serve with preparation time of about 20 minutes only.

My Tip:

After spreading the condensed milk mix on the cake base, put about 2 drops of yellow colour on the top and spread with a flat spatula. Gives a lovely colour and sheen to the top of the cheesecake.

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