Summer is in full swing with the days getting hotter and hotter. If you’re like me, you want something refreshing, delicious, and no oven needed. It’s the perfect time to try Adelina’s luscious No-Bake Lemon Cheesecake. For more food inspiration, take a look at Adelina's IG pics.

No-Bake Lemon Cheesecake by Susan Dufresne-Get-Lost-in-Italy

Italian Lemon Cheesecake by Susan Dufresne-Get-Lost-in-Italy

Adelina Di Crosta is an incredible home chef here in my little town of Guardia Sanframondi. Her lunch and dinner gatherings are something to see and taste, with never-ending courses lasting several hours. But the finale is usually one of her delicious cheesecakes. No matter how much you’ve eaten or drank, you WILL find room for her cheesecake!

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Ingredients and Directions:

FOR THE CRUST

200 g of crushed Graham Crackers or Rich Tea biscuits
100 g of melted, unsalted butter
Mix the 2 ingredients together
Press the mix into a springform pan and cool in the fridge for 20/30 minutes

FILLING AND TOPPING:

Take 10g of gelatin sheets and soak them in cold water and set aside
Blend 250g of fresh, whipped cream and set aside
In another bowl, mix 300g of whole fat lemon yogurt, 200g of cream cheese, 100g of sugar, and the juice of one lemon (no seeds)
Finally, add the well-squeezed gelatin sheets to the yogurt mixture, then add the whipped cream and pour it into the mold that was in the fridge
Level the mixture and return it to fridge for 3 to 4 hours until firm
FOR THE TOPPING:
In a saucepan, squeeze 100g of lemon juice and 100g of orange juice, add 70g of sugar and 15g of cornstarch, put on low flame and turn continuously for 5 minutes until thickened
Remove the cake from the fridge, stir the topping until smooth, pour it on top, and refrigerate again for about 1/2 hour
Remove the cake from the mold and decorate with slices of lemons on top or other decoration you prefer (Adelina uses lemons sliced thinly)

Ingredienti e Procedimento:

PER LA CROSTA

200 g di biscotti “Oro Saiwa” - frullare i biscotti
100 g di burro - scaldare leggermente
Mischiare i due ingredienti
Metterli nello stampo a cerniera e far raffreddare in frigo per 20/30 minuti

IL RIPIENO AND TOPPING:

Prendere 10g di gelatina in fogli e metterli a bagno con acqua fredda
Nel frattempo montare la 250g di panna e mettere da parte
In un altra ciotola, mettere 300 g di yogurt al limone, 200g di formaggio spalmabile, 100g grammi di zucchero, e spremere un limone all’ interno del composto
Aggiungere infine anche i fogli di gelatina ben strizzati successivamente aggiungere la panna e metterla nello stampo che era in frigo
Livellare la miscela e rimettere in frigo per 3/4 ore
PER IL TOPPING:
Dopo in un pentolino, spremere 100g di succo di limone, 100g di succo di arancia, 70 g di zucchero, e 15 g di maizena
Mettere sul fuoco e girare in modo continuo per 5 minuti
Tirare fuori la torta dal frigo versare il composto con un cucchiaio per fare addensare nuovamente il composto riporre il tutto in frigo per circa 1/2 ore
Infine prendere la torta toglierla dallo stampo e procedere con la decorazione

**For those outside of Italy, you can replace the Oro Saiwa biscotti with Graham Crackers or Rich Tea biscuits for the crust.

I’d love to see your pics once you’ve made Adelina’s cheesecake. Please take a picture and tag me on Instagram with my hashtag - #getlostinitaly_ Show me those cheesecakes!