These sunny days have me in a lemony state of mind, and that is evident from all the zesty treats coming out of my kitchen. This cheesecake is a recent favorite. It’s mild and creamy without a sharp note to be found. The citrus flavor shines through without a hint of bitterness. Even better? This cheesecake is no-bake which means no fussy water bath-baking.
Today, for our Bake This, Wear That! theme, we’ve got something else citrusy for your kitchen- a gorgeous lemon print Kate Spade apron! It’s the cutest thing, guys. The print is so happy, and if you flip the bottom of the apron up it has a cheat sheet of measure conversions. Plus the little note “If all else fails, call for takeout” makes me smile.
Do you wear an apron in the kitchen? I’m only a recent convert to apron-wearing as my usual baking uniform is a tee and yoga pants. I love this apron because it’s a real looker, which is good if you’re hosting and serving at a dinner party. But it’s also utilitarian and that is important to me because I’m so hard on all my kitchen linens. I like that it has adjustable straps because I’m a shorty and most apron straps are miles long on me!
I love this apron so much I’m giving one away. Enter with the widget below!
a Rafflecopter giveaway
This contest is now closed – thanks to all who entered!
This cheesecake is one of the easiest I’ve ever made. I’m seriously considering it for our Easter dessert this year because it’s so creamy and light. I used shortbread crumbs for the crust because that’s what I had on hand (the Girl Scouts are out in full-force – Trefoils!) but you could use an equal amount of graham cracker crumbs in you prefer.
No-Bake Creamy Lemon Cheesecake
- 9-inch spring form pan
- 1 cup 130g shortbread crumbs
- 4 tablespoons 56g unsalted butter, melted
For the Filling:
- 1/4 cup whole milk at room temperature
- .25 ounce 1 envelope unflavored powdered gelatin
- 24 ounces 3 8-ounce packages cream cheese, at room temperature
- 6 ounces sour cream at room temperature
- 1 can 14 oz. sweetened condensed milk
- 1/4 cup lemon juice
- 4 teaspoons lemon extract divided
- 1 1/4 cups heavy whipping cream
- 1/4 cup 50g granulated sugar
- 2 crumbled shortbread cookies for sprinkling
- For the Crust: Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch spring form pan. Place in refrigerator while preparing filling.
- For the Filling: Pour milk in small microwave-safe cup and sprinkle powdered gelatin evenly over surface. Set aside while you mix the rest of the filling ingredients.
- Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream until well mixed. In a separate bowl stir together the condensed milk and lemon juice. The mixture will thicken slightly. Add this mixture to the cream cheese mixture. Stir in 3 teaspoons lemon extract; beat again.
- Heat the gelatin in the microwave at 10 second intervals until liquid. Let cool slightly before gradually adding it to the cream cheese mixture. Beat well and then fold the batter over with a rubber spatula by hand several times to make sure all ingredients are combined.
- Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of spring form pan using a small thin knife or offset spatula. Remove spring form collar.
- For the whipped cream: Beat the heavy cream in an electric mixer with the whip attachment on high speed. When the mixture starts to thicken, gradually add the sugar. Add the remaining 1 teaspoons lemon extract. Beat until stiff peaks form. Pipe or spread the whipped cream over top of the cheesecake and sprinkle with shortbread crumbs. Store the cheesecake in the refrigerator.