Lemon Cheesecake| No-Bake Lemon Cheesecake | چیز کیک لیمویی سرآشپز جعفری | چیزکیک لیمویی یخچالی

Lemon Cheesecake| No-Bake Lemon Cheesecake | چیز کیک لیمویی سرآشپز جعفری | چیزکیک لیمویی یخچالی
چیزکیک لیمویی یخچالی (سرآشپز جعفری)
چیز کیک لیمویی بدون فر
Lemon Cheesecake
Lemon Cheese Cake
No-Bake Lemon Cheesecake
Lemon Cheesecake Frosting

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LEMON CHEESECAKE (NO BAKE):
A delicious lemon cheesecake with a crunchy biscuit base that's absolutely packed full of flavour from the fresh lemon zest and juice

INGREDIENTS
Metric - US Cups/Ounces
100 g digestive biscuits
40 g butter
250 g cream cheese - I use Philadelphia
280 ml double cream - 300g - I prefer to weigh my cream as then I can pour it straight into the bowl I'll be whipping it in
100 g caster sugar
Zest of 2½ lemons
5 tsp lemon juice - This is the juice of just under 2 lemons
To decorate
75 ml double cream - 80g
4 slices of lemon (halved)

INSTRUCTIONS
- Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
- Melt the butter (40g).
Crush the digestive biscuits (100g).
Mix together the crushed biscuits and melted butter.
Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
- Finely grate the zest of 2½ lemons. Squeeze out the juice until you have enough for 5 tsp and set aside.
- Whip the double cream (280ml/300g) until it forms a soft peak. Add the cream cheese (250g), caster sugar (100g), lemon zest and lemon juice.
Whisk together until combined and thick.
- Remove the tin from the fridge and add the lemon mixture. Add a little at a time and push the mixture down with the back of a spoon, so there are no gaps.
Once you've added all of your lemon mixture, smooth the top with a palette knife.
Put your cheesecake into the fridge for at least 2 hours to set fully.
- When you're ready to serve, carefully remove the cheesecake from the tin. You may find the edges become a little smudged as you do this. If this happens, simply run a small palette knife around the edge of the cheesecake to smooth it out again.

Decorate your cheesecake
- Whip the double cream (75ml/80g) until it forms stiff peaks. Put it into a piping bag fitted with a star nozzle (I use a JEM1B) and pipe 8 small swirls of cream around the edge of the cheesecake. Top each swirl with a half slice of lemon.
- Serve.