No-Bake Lemon Cake

The no-bake lemon cake is a delicious dessert, perfect for cooling down hot summer days. Here is the recipe to make it:

Ingredients

• 250 g dry biscuits (Digestive type)
• 100 g melted butter
• 500 g cream cheese (Philadelphia type)
• 100 g icing sugar
• Juice and grated zest of 3 organic lemons
• 10 g gelatine sheets (or agar agar if you prefer a vegetarian version)
• 200 ml fresh whipping cream

Preparation

1. Start by crushing the biscuits in a food processor until you get a sandy mixture. Then add the melted butter and mix well.
2. Pour the biscuit mixture into a springform pan (preferably 22-24 cm in diameter) lined with parchment paper. Press the mixture firmly onto the bottom to create a compact base. Place in the fridge to chill while you prepare the cream.
3. Soak the gelatine in cold water for a few minutes.
4. In a bowl, combine the cream cheese with the icing sugar, lemon juice and zest. Mix well until you get a smooth and homogeneous mixture.
5. Squeeze the soaked gelatine and dissolve it in a small saucepan with a couple of tablespoons of water over low heat. Once dissolved, let it cool slightly and then incorporate it into the cream cheese mixture.
6. In another bowl, whip the cream and then gently fold it into the cheese and lemon mixture using upward motions to avoid deflating it.
7. Pour the cream over the chilled biscuit base and level it with a spatula.
8. Place the cake in the refrigerator for at least 4 hours, or better yet, overnight.
9. Before serving, you can decorate with lemon slices or grated zest.

Trivia

The no-bake lemon cake has no precise origins, but it is appreciated for its freshness and simplicity. Lemon, in particular, is an ingredient widely used in Italian pastry, especially in the southern regions where these citrus fruits are particularly juicy and fragrant. The version provided is a versatile base that you can customize in various ways, perhaps by adding a touch of limoncello to the cream if you desire an even more intense flavour.