If you’re looking for a luscious, lemony cheesecake recipe, look no further than this “no bake” dessert. It’s served at the Knappogue Castle medieval banquet in Quin, Co. Clare, and is featured in my newest cookbook, Flavors of Ireland, available in print and now on iTunes.
8 tbsp. butter, melted
3 cups graham cracker crumbs
2 tbsp. granulated sugar
1 (1/3 oz.) package lemon-flavored gelatin
1 cup boiling water
1 (8 oz.) package cream cheese, at room temperature
1 cup granulated sugar
zest of 2 lemons
juice of 1 lemon
1 cup heavy (whipping) cream
1 (8 oz.) container plain yogurt
fresh berries for serving (optional)
1. In a medium bowl, combine the butter, biscuit crumbs, and sugar. Press the mixture into the bottom and up the sides of a 10 inch springform pan. Refrigerate for about 30 minutes to firm the crust.
2. In a small bowl, dissolve the gelatin in the water. Let cool until thick but not set.
3. In a large bowl, beat the cream cheese, sugar, lemon zest, and lemon juice with an electric mixer on high until smooth. Set aside.
4. In a medium bowl, whip the cream with an electric mixer on high until stiff peaks form. Pour in the gelatin mixture and continue to mix until well blended. Fold in the yogurt and then fold in the cream cheese mixture. Pour over the crust, cover, and refrigerate overnight or until set.
5. To serve, release the side of the pan and cut the cake into slices. Top with fresh berries, if desired.
Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of six cookbooks and her latest cookbook called, Flavors of Ireland was released on Amazon on Feb. 23. For more information,click here.