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Before you jump to NO BAKE Strawberry Lemon Cheesecake recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.
Remember when the only individuals who cared about the environment were tree huggers along with hippies? Those days are over, and it looks like we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living more green we won’t be able to correct the problems of the environment. This should happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, for the most part by making your kitchen area more green.
A lot of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.
The kitchen by itself provides you with many small means by which energy and money can be saved. Green living is definitely something we can all perform, without difficulty. Largely, all it requires is a little common sense.
We hope you got insight from reading it, now let’s go back to no bake strawberry lemon cheesecake recipe. To cook no bake strawberry lemon cheesecake you need 15 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make NO BAKE Strawberry Lemon Cheesecake:
- Use For the crust:
- Use 10-12 digestive cookies or graham cracker
- Prepare 1 tbsp granulated sugar
- You need 5 tbsp melted butter
- Use For cheesecake filling:
- Provide 1/3 cup granulated sugar
- Get 1 pack Philadelphia cream cheese (at room temperature)
- Provide 200 ml whipping cream
- Use 3 tbsp lemon juice
- Use Zest of 1 lemon
- Prepare 4 grams powdered gelatin
- Get 2 tbsp boiling hot water
- Use Topping;
- Take Lots of strawberries
- Prepare (Or whatever fruit you fancy :) )
Instructions to make NO BAKE Strawberry Lemon Cheesecake:
- Place the crackers into a ziplock bag and crush them into crumbs. Add melted butter and granulated sugar. The consistency should be like wet sand.
- Line the pan of your choice with parchment paper, and pour the cracker crumbs into it, press down tightly with a spoon to form the base for the crust. Set aside.
- In a bowl, beat the whipping cream until it can stand alone (until it is like whipped cream texture). Be careful not to overwhip, because the cream will start to separate into fats and whey. Set the whipped cream aside.
- In a separate bowl, beat the granulated sugar with the cream cheese until well combined. Add in lemon juice and lemon zest.
- Mix together the powdered gelatin with the hot water until it is well dissolved (make sure there are no lumps), and pour into the cream cheese mixture. Mix well.
- Gently fold the whipped cream into the cream cheese mixture. Make sure to gently mix, otherwise the cake will not be light and airy. Once well mixed, pour into the pan that holds the already made crust.
- Refrigerate for at least 4 hours or over night. Then slice up some strawberries or fruits of your choice and decorate the top! Enjoy!
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