Unbaked lemon cheesecake with graham crust

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

A delicious cheesecake recipe without the baking time.

Ingredients

1 pouch gelatin

½ cup water

3 (8-ounce) packages cream cheese, softened

1 cup sugar

½ cup fresh lemon juice

1 cup 35% cream, cold

Graham crust

¼ cup sugar

3 cups graham crumbs

¾ cup butter, melted

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Preparation

For crust, in medium bowl, mix together sugar and graham crumbs. Stir in melted butter and blend well. Press crust into bottom of 8-inch springform pan. Chill 30 minutes.

For filling, pour gelatin over ¼ cup cold water. Add ¼ cup boiling water and stir until dissolved; set aside. Beat cream cheese with sugar, scraping sides and bottom of bowl. Beat in lemon juice and gelatin. In medium bowl, whisk cream until medium-stiff peak forms. Fold into cream cheese mixture. Pour filling into crust and spread evenly. Gently tap bottom of pan to release air bubbles. Cover and chill 4 hours or overnight. Serve 8 to 10.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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