The delightful flavours of citrus and berries make this no bake strawberry lemon cheesecake perfect for a summer gathering.
Are you a messy baker or a tidy one? I confess I am a messy baker. And for some unknown reason, I love to use a lot of utensils. I do try and clean as I go sometimes. Colleagues at work keep asking why I don’t take part in baking competitions, like Great British Bake Off. Erm no!!! I will be that baker with the messiest station, who will probably have a melt down if anything goes wrong. Maybe one day I will enter a competition. Just not now.
Let’s talk cheesecake.
No bake cheesecake are my favourite kind of desserts to make. It requires no baking and very few ingredients.
The best pan to use for cheesecakes is a springform pan. The removable sides make it easy to remove the cheesecake from the pan. Grease the bottom and sides of the cake tin and line the bottom with greaseproof paper. Press the cookie crust made with crushed digestive biscuits and melted butter into the bottom of the pan. Use the back of teaspoon to press the crust down. Chill the crust in the fridge whilst you make the cheesecake layers.
To create the tangy flavours of the lemon cheesecake layer cheesecake, I used a combination of lemon juice and extract. Add the zest of one lemon if you want a more intense lemon flavour.
The strawberry cheesecake layer is filled with lots of berry flavour. I started off by making a strawberry compote. The compote was made by cooking fresh strawberries, sugar, lemon juice and corn flour. To finish off the strawberry cheesecake layer I folded the cooled compote into the cheese mixture.