Make an easy cheesecake with only 4 ingredients—no oven, no gelatin required! This recipe can be customized with sponge cake ...

Add dissolved gelatin mixture and lemon zest and continue to beat until smooth and airy, about 2 minutes. Pour filling into crust and spread into even layer with spatula.

Heat over low heat, stirring, for 1 min, just until gelatin is dissolved. Add sugar and 1 tbsp (15 mL) of the lemon zest and heat, stirring, for about 2 min or until sugar dissolves.

If using the gelatin, warm the lemon juice in the microwave or in a small pot over medium heat. Dissolve the gelatin in the lemon juice, then beat into the bowl of the stand mixer. Otherwise, beat ...

Pour 1/4 cup water into a very small pot. Sprinkle the gelatin over the water and let stand five minutes. Now set pot over low heat and stir just until gelatin dissolves, then remove from the heat.

Whip the fresh cream until it forms a soft peak. Add the cream cheese, add sour milk, sugar, lemon zest and lemon juice. Whisk together until combined and thick add in the melted gelatin and mix well.

200g plain sweet biscuits 125g butter, melted Zest and juice of 2 lemons 500g cream cheese 1 tin condensed milk 3 teaspoons gelatin powder 1/4 cup hot water ...

Let it chill in the refrigerator for around 3-4 hours or overnight. Decorate it with lemon slices or whipped cream, as per your liking. No-bake lemon cheesecake is ready! Click here for the full ...

Increase speed to medium-high and beat until smooth, about 3 minutes. Add dissolved gelatin mixture and lemon zest and continue to beat until smooth and airy, about 2 minutes. Pour filling into crust ...

Ingredients 200g plain sweet biscuits 125g butter, melted Zest and juice of 2 lemons 500g cream cheese 1 tin condensed milk 3 teaspoons gelatin powder 1/4 cup hot water ...