Monday, 4 August 2014

No-Gelatine Chilled Cheesecake: Lemon

This year for her birthday, my sister asked me for a split cheesecake, like she does every year. When I say split cheesecake, I mean a cheesecake that's one half one flavour, and the other half another flavour. This year, she wanted lemon and chocolate.

My sister doesn't like baked cheesecake, only chilled, and usually I would set a chilled cheesecake with gelatine. However, my oldest brother is a vegetarian and as such doesn't eat any product made from a dead animal, which obviously included gelatine.

My past adventures with vegetarian gelatine have been unsuccessful, leading to much hair pulling, crying, and expense. This year I decided to research how to make chilled cheesecake without using a setting agent at all and discovered a wonderful new trick: I learnt that through the miracle of a chemical reaction between dairy products and citrus juice, one could set a cheesecake completely using only lemon juice

Here is the recipe I used for the lemon half

☑ Soya (check for soya lecithin)
☑ Yeast
☑ Wheat
☑ Nuts
☑ Eggs

☒ Gluten (unless you use gluten-free oats)
☒ Refined sugar products
☒ Dairy


For the bases:
  • 6 ounces (170 grammes) spelt flour
  • 2 ounces (55 grammes) rolled oats
  • 2 ounces (55 grammes) cold butter, cubed
  • 2 ounces (55 grammes) caster or brown sugar
  • Pinch of salt
  • Optional: Pinch of cinnamon

For the cheesecake mixture
  • 10 ounces (300 grammes) soft cream cheese
  • 3 ounces (85 grammes) caster sugar
  • 5 fluid ounces (150 millilitres) whipping cream
  • 1 tablespoon (15 millilitres) vanilla essence
  • Grated zest and juice of 2 lemons
  • Pinch of salt

  • Make the biscuit base according to the recipe here, but empty the mixture into an 8 inch (20 centimetre) spring form tin instead. Allow to cool completely.
  • To make the filling, beat the cream cheese and sugar together until smooth and creamy. Add in the whipping cream ands vanilla essence then beat until it forms soft peaks.
  • Add the zest and juice of both lemons and the salt then beat briefly until well combined. Don't beat too much otherwise it will curdle.
  • Working quickly, pour the filling onto the base and smooth out. Chill in the fridge for at least 2 hours, preferably overnight.

As you can see, I made it into a split cheesecake, but the above recipe makes one 8 inch (20 centimeter) cheesecake.

THIS TIME LAST YEAR: Soft Vanilla Fudge

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