No Bake Lemon Cheesecake - Quick and Easy Recipe (2024)

FAQs

How do you thicken a no-bake cheesecake filling? ›

Sometimes, a no-bake cheesecake filling can turn “soupy” in texture. Don't worry, we can rescue it! If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine.

Nigella found that adding just 1 teaspoon of lemon juice gave the right balance. You could add a few drops extra if you wish but be careful as too much acid could start to curdle the other ingredients.

Yes, you can freeze a no-bake cheesecake to hasten its setting time. However, you should only keep it in the freezer for approximately an hour since if you keep it there for too long, it might freeze solid.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

Vinegar is an excellent substitute for lemon juice in cooking or baking when only a small amount is needed. Much like lemon juice, it's tart and acidic. In these recipes, it can be used as a one-to-one replacement (6).

It's likely your measurements were off and you either added too much lemon juice or not enough egg. You may not have heated the lemon curd to the proper temperature. Using a thermometer is a great way to ensure that you are cooking the egg to the point of thickening – 170 degrees F.

Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.

Gently fold the whipped cream into the cream cheese mixture until combined. Pour the cheesecake filling into the prepared pan on top of the crust, and press it down with an offset spatula to remove any air bubbles and spread evenly. Place the cheesecake in the fridge for 4 hours (or overnight) until fully set.

Why is my no bake cheesecake base too hard? ›

If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.

Yes, when a recipe calls for lemon juice you can use fresh or bottled. Why do some of ROGERS bread recipes call for lemon juice? What type of yeast should I use for making bread by hand?

The citrusy flavour enhances cakes and cookies. In short, lemon juice is a tenderiser in recipes when combined with yoghurt or buttermilk. However, apple cider vinegar has a richer flavour. So, you can use it in but a small amount for pie crusts and breads.

If you notice your batter is curdling, it could be due to the temperature of your ingredients. Make sure you're using softened cream cheese, which is much easier to mix and will prevent clumps. Softened cream cheese will also help ensure you don't overmix your batter, which can cause your cheesecake to crack.

Add Gelatin or Cornstarch

If your filling is really runny, you can add a little bit of gelatin or cornstarch to thicken it up. Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm.

I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.

Using Cream and cornstarch is a valid option if you want a cheesecake that has the milky taste that cream brings and the thickness and texture that cornstarch adds.

Your cream cheese needs to be room temperature before mixing. Trying to whip cold cream cheese into the filling will result in little lumps. Try this: Pull the cream cheese out of the fridge at least an hour before mixing. Unwrap the cream cheese and cut it into cubes if you're in a hurry to get the cake in the fridge.