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Before you jump to No-Bake Lemon Cheesecake recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. This needs to happen soon and living in methods more friendly to the environment should become a mission for every individual family. Read on for some ways to go green and save energy, generally in the kitchen.

Changing light bulbs is as good a place to start as any. Naturally you shouldn’t confine this to just the kitchen. Compact fluorescent lightbulbs are energy-savers, and you should use them instead of incandescent lights. They cost somewhat more at first, but they last ten times longer, and use a lesser amount of electricity. Making use of these longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. Along with different light bulbs, you should learn to leave the lights off if they are not needed. The kitchen lights especially are often left on the entire day, just because the family tends to spend a lot of time there. And it’s not limited to the kitchen, it happens in other parts of the house also. Try keeping the lights off until you absolutely need them, and notice how much electricity you can save.

From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is definitely something we can all accomplish, without difficulty. It’s concerning being functional, more often than not.

We hope you got benefit from reading it, now let’s go back to no-bake lemon cheesecake recipe. You can have no-bake lemon cheesecake using 28 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to cook No-Bake Lemon Cheesecake:

1. Use Sponge Cake
2. Use 2 eggs
3. Prepare 65 g (2.3 oz) granulated sugar
4. Use 60 g (1/2 us cup) cake flour
5. Get 20 g (1 and 2/3 Tbsp) unsalted butter
6. You need 25 g (1and 2/3 Tbsp) milk
7. You need ※(Inside measurement of baking tray; 31cm x 22cm / 12.2''× 8.7'')
8. Provide Syrup (for sponge)
9. You need 1 Tbsp hot water
10. You need 1 Tbsp granulated sugar
11. Get 1 tsp lemon juice
12. You need 1/2 tsp rum
13. Use Cheese Cake
14. Provide 150 g (5.3 oz) cream cheese
15. Take 55 g (1/2 us cup) granulated sugar
16. Take 125 g (4.4 oz) yogurt
17. Prepare 90 g (2/5 us cup) heavy cream
18. Get 2 tsp lemon juice
19. Prepare 5 g (1 and 2/3 tsp) powdered gelatin
20. Use 3 Tbsp water, for gelatin
21. You need Lemon Curd
22. Take 1 egg
23. Provide 4 Tbsp granulated sugar
24. Provide 2 Tbsp lemon juice
25. Use 60 g (2.1 oz, 5 Tbsp) unsalted butter
26. Provide Toppings
27. Get 60-90 g (1/4-1/2 us cup) heavy cream, whipped
28. Use blueberries

Steps to make No-Bake Lemon Cheesecake:

1. ★Recipe video★ (my You Tube channel)→youtu.be/Iypj7gJtK-Q
2. 【For Sponge Cake】Sift cake flour twice; set aside. Prepare hot water to warm egg mixture (low heat). Preheat an oven to 190℃ / 374F.
3. Put eggs in a large bowl. Beat it lightly until watery. Add granulated sugar and stir well. Warm it with the hot water (low heat) while stirring. Warm it until it reaches body temperature.
4. Take it out from the hot water, and warm butter and milk on extremely low heat; set aside. Whip the egg on high speed. The batter should fall slowly forming a ribbon that will hold its shape for a moment.
5. Whip it slowly on low speed for 1.5 mins to make bubbles smaller and the same size. Add the flour in 2 parts. Fold it about 20 times after 1st addition. Fold it until the powderiness disappears after 2nd addition. (around 30 times)
6. Pour the warmed butter and milk into a small bowl. Add a small amount of the batter to it, and stir well. Stir well until smooth. Put it back to the cake batter.
7. Fold it until combined (30 times). Please mix the batter of the bottom and side sometimes. Pour it into a baking sheet and flatten it. Drop the sheet lightly about several times to remove large bubbles.
8. Bake it at 170℃ / 338 F for 15 mins until golden brown. Drop the sheet to prevent the cake from shrinking. Take the cake out of the baking sheet. Let it cool. When cooled, peel off the parchment paper.
9. Cut out a circle from the sponge sheet with a 15 cm (5.9'') mousse ring. Cut out a circle from the remaining sponge with a 10.5 cm (4.1'') mousse ring. Make the lemon syrup.
10. Mix hot water and granulated sugar, and stir well to melt the sugar. Add lemon juice and rum, stir well. Brush both sides of each circle sponge with the lemon syrup. Place the 15 cm (5.9'') sponge cake in the ring. Set aside the other circle sponge.
11. 【For Cheesecake】Soak gelatin in the water; set aside. Please put water first and sprinkle gelatin over to prevent unevenness. Mix well cream cheese until smooth. Add granulated sugar, and mix well until the roughness of sugar disappears.
12. Add yogurt, and stir well until combined. Add heavy cream in 3 parts, and stir well each time. Add lemon juice, and stir well until combined.
13. Melt the gelatin in the microwave little by little (600W, 5-10 sec each) so as not to boil. Add the melted gelatin to the cheese filling, stir well until combined.
14. Pour half of the cheese filling into the ring, and flatten. Put the prepared 10.5 cm (4.1'') sponge on. Pour the remaining of the cheese filling over it, and flatten. Leave in a fridge for 1 hour or more to set.
15. 【For Lemon Curd】Cut butter into small pieces; set aside. Beat an egg lightly until watery. Add granulated sugar, and stir well. Add lemon juice, and stir well. Pour it into a small pot. Prepare a wet cloth.
16. Put the pot in hot water. Cook it with hot water over low heat while stirring. Cook it until it gets thickened lightly. Put it on the wet cloth, and stir for a min.
17. Add the cut butter, and mix well until smooth. Cool it down to 25℃ (77 F), sometimes stirring. Pour it over the cheesecake. Leave in a fridge for 2 hours or more to set.
18. 【Let's finish up!】Warm the ring with a hot towel. Lift the ring gently to take the cake off from the ring. Whip heavy cream until soft peaks form. Pipe the cream along the edge of the cake. Top with blueberries. It's all done!

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