Fresh and tangy, this no-bake lemon cheesecake is a real cloud of freshness on the palate! It’s summer, it’s hot, it’s time to enjoy it! So, let’s treat ourselves with a delicious crunchy biscuit topped with a tangy fromage frais and a sweet lemon jelly. A delicious mixture to share without delay!
100 g Speculoos
100 g of Tuc type aperitif biscuits
75 g butter
450 g of Philadelphia fresh cheese
250 g whole liquid cream
90 g sugar
1 sheet of gelatine
2 untreated lemons
2 gelatine leaves
120 g of water
20 g sugar
A few drops of water-soluble yellow dye
1. Using a blender, coarsely grind the cookies. Melt butter in a saucepan.
2. Blend the melted butter and cookie powder until smooth.
3. Place the butter biscuit powder in the bottom of a springform pan and press evenly with the back of a tablespoon. Set aside 30 minutes in the freezer.
4. Place gelatin in a bowl of cold water for 10 minutes to moisturize.
5. Whisk the fromage frais with the sugar and the zest of two lemons. Set aside.
6. In a saucepan, heat the juice of half a lemon. Remove from the heat, stir in the wrung gelatin and let cool to room temperature.
7. Mix the lemon juice and fromage frais.
8. In the vat of a food processor or with an electric mixer, whip the cold whole liquid cream until whipped.
9. Using a spatula, gently fold the whipped cream into the lemon cream cheese.
10. Pour over the biscuit and smooth the surface. Set aside in the freezer for 15 to 20 minutes.
11. Place gelatin leaves in a bowl of cold water until softened.
12. In a saucepan, squeeze the juice of the two lemons, then add the sugar and water. Heat and remove from the heat before incorporating the wrung gelatine.
13. Strain the mixture through a sieve and add a few drops of yellow dye.
14. Once completely cooled, pour the lemon jelly on the cold appliance and leave it to sit for 2 hours in the freezer.