▷No-bake honey lemon cheesecake
Mold size : 6 inch (15cm)
▷Ingredients
‣Cookie base
80g . . . Digestive crumbs
35g . . . Melted unsalted butter
‣Cheese paste
200g . . Cream cheese
20g . . . Sugar
80g . . . Non-Sugar yogurt
10g . . . Honey
Zest of 1 lemon
5g . . . . Lemon juice
6g . . . . Gelatin powder
36g . . . Water
145g . . Whipping cream
12g . . . Sugar
Yellow food coloring
‣Jelly layer
6g Gelatin powder
30g . . . Water
165g . . Warm water
20g . . . Sugar
12g . . . Honey
18g . . . Lemon juice
▷Pour the cheese paste over the crust and freezer for 15-20 minutes to set. Pour the lemon Honey jello liquid over the set cheese paste and place it in the freezer for 20 minutes to firm up. Pour the last layer over the lemon Honey jelly layer and refrigerate for at least 4 hours or overnight.
▷Storage
Store the lemon honey cheesecake in sealed containers in the fridge for up to 3-4 days.
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🥕 If you want to make it in a different size
15 cm (6 inch) → 12 cm (5 inch)
Ingredients x 0.67 times
15 cm (6 inch) → 18 cm (7 inch)
Ingredients x 1.5 times
15 cm (6 inch) → 21 cm (8 inch)
Ingredients x 2 times
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❤️ Thanks for watching and supporting. Looking forward to seeing you in the next video ♪
💬 Unauthorized theft of this video or 2nd edit and reupload is prohibited.
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#NoBakeHoneyLemonCheesecakeRecipe #nobakelemonhoneycheesecake #nobakehoneycheesecakerecipe
30 май 2024
