Fresh raspberries or pomegranate seeds sweeten up the lemon filling in this easy no-bake cheesecake.
- Cookie Crumbs - 1 1/2 cup
- Butter - 2 tbs
- Light Cream - 1/4 cup
- Gelatin - 1 envelope
- Cream Cheese - 660 g (1.5 lbs)
- Lemon Curd - 1 cup
- Fresh Pomegranate Seed/raspberries - 1-2 cups
- Lemon Peel - 2 tsp
Preheat the oven to 175ºC/350ºF. Combine the crumbs and melted butter. Press the cookie crumbs onto the bottom of an 8-inch springform pan. Bake for 5 minutes.
Pour the light cream into a small saucepan. Sprinkle it with gelatin. Let stand for 3 minutes to soften. Cook over medium heat for about 1 minute or until gelatin dissolves. Let it cool down.
Beat the cream cheese with an electric mixer until smooth. Add lemon curd and peel. Add the cream mixture, and beat about 1 minute more until mixed well. Pour the light cream mixture over the crumb crust, and smooth top with a spatula. Cover and let it stand for about 6 hours. Run a knife around inside the pan to loosen.
Serve with pomegranate seeds or raspberries on top.
Also known as: Cheese Cake With Lemon