No Bake Cheesecake with Lemon Curd, Light and Creamy [No bake] [No Gelatin] [ASMR] [4K]

If you enjoyed watching this video, please like the video and subscribe to our channel.
— — —

No-Oven Lemon Cheesecake Recipe with Basic Ingredients

Ingredients

For the Cream
500g cream cheese (2 cups) (17.64 oz)
50g sour cream (3 tbsp) (1.76 oz)
15ml lemon juice (½ tbsp) (0.51 oz)
70g sugar  (⅔ cup) (2.47 oz)
10g vanilla extract (2 tsp) (2.47 oz)
180g whipping cream (¾ cup) (6.35 oz)

For the Crust
300g biscuit (3 cups) (10.53 oz)
90g butter (6 tbsp) (3.17 oz)
A pinch of salt

For the Lemon Curd
90ml lemon juice (⅓ cup) (3.04 oz)
2 eggs + 1 egg yolk
100g sugar (½ cup) (3.53 oz)
30g butter (2 tbsp) (1.06 oz)
15ml whipping cream (1 tbsp) (0.51 oz)
10g vanilla extract (2 tsp) (0.35 oz)

Cake mold size: 19 cm
— — —

How to cook

Cheesecake
- Add the biscuits to a food processor then pulse until you have small crumbs.
- Add the melted butter and a pinch of salt while you pulse then mix together until thoroughly combined.
- Transfer the crust to a springform cake pan and press the crust into the pan until compact.
- Add the cream cheese and sugar to the bowl and whisk the cream together until well combined.
- Add the the sour cream, lemon juice and and vanilla then mix.
- Add the cream. Mix until fully incorporated making sure to scrape down the bowl.
- Transfer the filling to the prepared crust.
- Smooth the top with a spatula and chill the cheesecake to set.

Lemon Curd
- Crack the eggs.
- Add sugar and start whisking.
- When the eggs and sugar are well mixed, add the lemon juice.
- Take the mixture on the stove and whisk it continuously over medium heat.
- Keep whisking until the mixture thickens, when it thickens, take it in a bowl
- Add the vanilla extract, whipping and butter whisk.
- When the butter has melted, cover it with cling film and let it cool in the refrigerator.
- When the sauce got cold, pour the sauce over the cheesecake and refrigerate for a while.
— — —

#cheesecake #nobake #asmr #lemoncurd #lemoncheesecake