Gluten Free No-Bake Lemon Cream Cheesecake

Ingredients:

• 2 1/2 cups Gluten Free Graham Cracker Crumbs*
• 8 tablespoons (1/2 cup or 1 stick) unsalted butter, melted
• OR
• 2-1/2 cups gluten free shortbread cookie crumbs (Simply Shari's) (or homemade + 1/4 cup melted unsalted butter
• 1 recipe One-Step Graham Cracker Pie Crust
• OR
• Commercially made gluten free crust*
For the Filling:
• 1 - 2 lemons
• 1 package unflavored gelatin about 7g
• 2 packages light cream cheese 16oz
• 1 cup gluten free nonfat Greek yogurt (Chobani)
• 1 teaspoon vanilla extract
• 1-1/4 cups confectioners' sugar
• 1 cup heavy whipping cream
For the Topping:
• 1 recipe Lemon Curd or Lemon Instant Pudding (Jell-O)
• 1/2 recipe Sweetened Whipped Cream (optional)

Instructions:

1. Make or unwrap the crust of choice; set aside to cool, if baking one.
2. Zest 1 - 2 lemons (depending on how much lemon you desire); set zest aside zest. Squeeze fresh lemon juice to make 1/4 cup juice. Heat the juice in the microwave or stovetop until hot. Add the gelatin to the juice, stir until gelatin dissolves, and allow to cool to room temperature.
3. In the bowl of your electric mixer, beat the cream cheese until soft and fluffy. Add the yogurt and beat until creamy.
4. Add the lemon-gelatin mixture, lemon zest, vanilla, and sugar and mix until thoroughly combined.
5. Add the cream and beat on low speed until combined. Then, increase the speed to high and mix about 4 minutes or until it reaches stiff peaks (light and fluffy).
6. Pour the filling into the cooled crust, cover, and refrigerate until set, 2 - 4 hours.
7. Make the lemon curd and chill.
8. Make the sweetened whipped cream recipe. Add as much as desired to the chilled lemon curd and pour on top of the chilled lemon cheesecake. Return to the refrigerator to chill at least 4 hours or overnight.
9. Serve topped with a dollop of whipped cream and if desired, a thin slice of lemon.

Tips

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.