No Bake Lemon Cheesecake with Yogurt and Honey
Ingredients
| 2 cups graham cracker crumbs | ||
| 6 tbs unsalted butter | ||
| finely grated rind and juice of 2 lemons | ||
| 1 envelope unflavored gelatin | ||
| 1/2 lb of cream cheese, softened | ||
| 1/2 lb of cream cheese, softened | ||
| 1/4 cup honey | ||
| 2 egg whites | ||
| Shredded lemon rind, blanched for decoration | ||
| Mint sprigs for decoration |
This is delicious creamy honey touched cheesecake. The best thing about the cheese cake is that you don’t have to bake it.
- Grease an 8 inch spring form cake pan.
- To make the base stir the graham cracker crumbs into the melted butter and mix well.
- Press the mixture evenly all over the bottom of the pan and chill.
- Add water to the juice from the lemons to make 2/3 cup.
- Sprinkle the gelatin over the lemon juice and water in a bowl and let soak for 2 to 3 minutes.
- Set the bowl over a simmering pan of water until the gelatin is disolved.
- Let cool slightly.
- Whisk the cream cheese, yogurt and honey together in a bowl.
- Stir in the grated lemon rind and the dissolved gelatin.
- Beat egg whites until stiff, then fold into the mixture.
- Pour into the pan and level the surface.
- Chill at least 4 hours until set.
- Remove cheese cake from pan and decorate with lemon rind and mint to serve.
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