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| Low Carb No Bake Lemon Cheesecake |
Blog last updated on June 8, 2022
Even though the world is still reeling under the adverse impact of the COVID-19 pandemic, nevertheless, life has to go on! As the festive season is kicking off, I am happy and excited as today I am going to share my Low Carb No Bake Lemon Cheesecake Recipe!Â
We all know that lemon gels well with summers naturally and many people are still enjoying warm weather in some parts of the world. Whether it is honey-laced or a mint-flavored drink to cool off, there's nothing quite like lemon! But instead of the drinks, today I am going to talk about one of my favorite desserts -Â No Bake Lemon Cheesecake!Â
Lemon adds amazing zing to this low carb no bake lemon cheesecake recipe that makes it stand out! Although I mentioned summers, as the matter of fact, lemon cheesecake is an irresistible delicacy for all seasons, for all of us!
The best thing about no-bake lemon cheesecake is that it can be made very quickly, with just four ingredients. Of course, the best part is that, unlike normal cakes, there is no baking involved in no-bake lemon cheesecake! Feels so nice to thank my oven, even for some time - Thank You Oven! :)
Although many people use artificial flavorings, jellos, or cake premixes, I love my lemon cheesecake to be 100% natural, just like all my other recipes. As a matter of fact, the use of natural lemon and zest makes my low-carb no-bake lemon cheesecake recipe a true winner!
But before we go into the recipe, how about a little history of cheesecakes?Â
The history of cheesecake begins in ancient Greece
It was believed that the first cheesecakes were made in ancient Greece. On the island of Samos, archaeologists have reported finding cheese molds dating from 2000 BC. - that means the cheesecake is over four thousand years old! In ancient Greece, the cheesecake was not the creamy dessert we recognize today. Instead, athletes used it as a source of energy before the first Olympics in 776 BC. and the newlyweds served it at their wedding reception.
Greek writer Athenaeus is credited with recording the original cheesecake recipe. The simple cake only consisted of wheat flour, honey, and cheese. The cheese was pounded until smooth, mixed with honey and wheat flour, then the dough was heated and served.
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| Low Carb No Bake Lemon Cheesecake |
Roman Influences On the Original Low Carb No Bake Cheesecake Recipe
When the Romans conquered Greece, they took the opportunity to add their own twist to the cheesecake recipe. The Romans mashed the cheese instead of pounding it and added eggs to the mixture. Like the Greeks, the Romans served their cheesecake - or "libuma" as they called it - on special occasions. Politician Marcus Cato was the first Roman to write his version of the recipe.
Cheesecake Discovery invades Europe
As the Romans moved through Europe, they brought cheesecake. Soon all of Eastern Europe and Britain were enjoying the cake. Each region used ingredients unique to the region and the cheesecake we recognize started to take shape. The biggest change from the original cheesecake recipe came in the 18th century when beaten eggs were used instead of yeast. This made the cheesecake less like bread and more like a cake.
When the Europeans came to America, they brought the recipe for cheesecake. They didn't know, they were opening this recipe to one of its most distinctive changes. In 1872, a dairy farmer in New York was trying to make Neufchâtel at home. Instead of recreating French cheese, the farmer made the first cream cheese. The distinctive cheese was packaged under the Philadelphia brand and sold in 1875. More than 50 years later, the Kraft Company bought the cream cheese recipe and still makes it today.
The Original New York Cheesecake
NY cheesecake is a favorite for its smooth texture that comes from extra egg yolks. In the 1900s, the cheesecake was the hot dessert in New York City restaurants - just about every restaurant had its own version on the menu.Â
However, none of these were the New York cheesecake we know today. According to the story, the sandwich shop owner Arnold Reuben (1883-1970) attended a dinner where the hostess served a cheese pie. Rueben said he was so intrigued by the pie that he continued to experiment with the recipe until the birth of New York cheesecake.
More American additions to cheesecake history
New York isn't the only place in America to claim a distinct way of making cheesecake. Pennsylvania Dutch cheesecake uses farmhouse cheese, which has a larger curd and more water than other types of cheese. The "country" version of cheesecake uses buttermilk for more texture and to increase the shelf life of the cake.
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| Low Carb No Bake Lemon Cheesecake |
Cheesecake variations around the world
Countries around the world still put their own tricks on the classic dessert. In Bulgaria, a cheesecake will be made with cream cheese and thick sour cream known as smetana. French cheesecake uses Neufchâtel cheese and gelatin to keep the cheese together. Meanwhile, in Poland, cheesecakes are made with a fresh cheese called quark.
Now, it's time for my simple yet lip-smacking low carb no bake lemon cheesecake recipe!
Since I love to experiment a lot in the kitchen with different ingredients, it is hardly surprising that I came up with my version of no bake lemon cheesecake recipe after trying different variations. This version of no bake lemon cheesecake recipe is vetted by numerous family and friends, including my biggest critique-cum-taster, my husband! Hope you people are going to like it.
Let's get started!
Low Carb No Bake Lemon Cheesecake Recipe
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| Low Carb Lemon Cheesecake |
The ingredients for this low carb no-bake lemon cheesecake recipe include:
- Sour cream (1 cup)
- Cream cheese (400 g)
- 150g Ground Almonds or Chopped Nuts
- Sugar (1/2 cup)
- 75 g Butter
- Lemons, of course! (lemon juice 1/2 cup)
- Agar-agar (in place of gelatin)
- Biscuits of your choice (for the crust)
- Vanilla extract
Process To Make Low Carb No Bake Lemon Cheesecake Recipe:
Combine biscuit crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
Pour mixture into a 9″ or 10″ springform pan. I generally use the bottom of a measuring cup to firmly pack crumbs into the bottom of the pan, you can choose whatever you like to press the biscuit crumbs. Use your fingers to pack crumbs tightly into the sides of the pan.
Add cream cheese to the mixture.
Place in the refrigerator or freezer while you prepare the cheesecake filling.
Meanwhile, stir cream cheese and powdered sugar together until smooth and well-combined.
Add sour cream and stir well.
Mix in vanilla extract.
Gradually pour lemon juice into the cream cheese mixture. Stir slowly at first (to avoid splashing) and then increase speed until the mixture is completely combined (pause to scrape down the sides of the bowl periodically). Stir very well.
In a separate bowl, pour your heavy cream. Use an electric mixer with the whisk attachment to beat to stiff peaks.
Fold whipped cream into cheesecake mixture until well-combined.
Fold in the lemon zest (optional). You can skip using lemon zest if you want.
Pour over the biscuit crust and transfer to the refrigerator for at least 6 hours or overnight to chill.
Sprinkle chopped nuts before cutting and serving. Decorate with a sliced strawberry, if available.
You're ready to serve sheer happiness! :)
Do let me know if you were able to delight your family and friends with this simple yet yummy low-carb no bake lemon cheesecake recipe.Â
I would be eager to hear from you.
Till then, stay happy and safe!
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