No bake lemon greek yogurt cheesecake

   In case you're wondering where the hell i've been  in the last 2 weeks let me tell you,i'm still here !!
   I took a little break from social media.A small one just enough to recharge my batteries that's why my instagram account was so silent.You know a little break every now and then is good for your brain and your body.
   I focused entirely on my recipes,i spent all my spare time in the kitchen experimenting with new flavors and ingredients,i baked a lot,sometimes i failed miserably,i learned from my mistakes then i made progresses.It's a process that everyone who is developing a recipe passes through,am i right?!


  Fortunately,my 2 weeks marathon recipe testing had a happy end.I didn't come back empty handed,i have some recipes for you 💃
  This lemon greek yogurt cheesecake is the first recipe i tested,it was a baked version too but didn't convince me😏 so i opted for no bake one with a reason!!.
  It's soft,super creamy,with a right amount of sugar,refreshing and scented with lemon zest.Super simple to make with just a handful of ingredients this cheesecake is the perfect dessert for hot summer days!👊
 Oh,and all that creaminess comes from mascarpone cheese and greek yogurt combo which i'm totally obsessed with!

Prep Time: 20 Minutes  
Cooking Time: 6-8 hours
Yield:8-10 portions

INGREDIENTS

Crust:

• 200g salted crackers
• 90g unsalted butter,melted and cooled

Filling:

• 400g mascarpone cheese
• 400g plain whole-milk greek yogurt
• 125g caster sugar
• 2tbsp lemon zest,finely grated
• 1tbsp vanilla bourbon sugar
• 10g gelatine sheets or powdered
• 2 tbsp hot water

Lemon jelly top:

• 1 packet lemon jelly powder
• 250ml boiling water

DIRECTIONS

Crust:

• Butter and line with parchment paper bottom and sides of a 21cm springform cake.
• Place salted crackers in a food processor and blend until finely ground.Add melted butter and pulse for a few seconds until dough comes together.
• Spread the crumb evenly over the bottom and sides of a pan and press firmly to smooth.Chill until needed.

Filling:

• Soak gelatine sheets in a bowl of cold water for about 10 minutes.Make sure all gelatine sheets are submerged in water.
• Add mascarpone cheese,greek yogurt,castor sugar,vanilla bourboun sugar and lemon zest to a large bowl.Whisk with your mixer at medium speed for about 2 minutes,until sugar dissolves completely.
• Remove gelatine sheets from the bowl and squeeze out any excess water.Put squeezed gelatine in a small bowl and add 2 tbsp of hot water.Place the bowl in a saucepan of barely simmering water, stirring until gelatine dissolves.
• Add gelatine to the mixture and whisk at low speed until smooth.
• Spread the filling evenly over the prepared crust.
• Place in the refrigerator for 2 hours to firm up a bit.

Lemon jelly top:

• While the cheesecake chills, you can make the lemon jelly.
• For jelly top i used 1 packet of lemon jelly(or gelatine as is commercialized in Europe).Please read the instructions before preparing the jelly.Make sure the package calls for 250ml water to prepare. 
• Add jelly powder to a medium bowl,pour over 250ml boiling water and stir until gelatine is completely dissolved.Place the bowl on the countertop and leave it for 2 hours until cheesecake sets.Don't worry,the gelatine doesn't set  at room temperature!!!
• After 2 hours remove the cheesecake from the fridge.Using a spoon carefully pour the jelly over the cheesecake(maybe you won't need all the gelatine,the liquid should not exceed the edges of the crust) and return to the fridge to completely set, approximately 6 hours – overnight is best.
• Take the cheesecake out of the fridge 10 minutes before serving.Release the cheesecake from the pan,carefully remove parchment paper from the sides of cheesecake and put on a serving plate.
• Refrigerate for up to 3 days.

That's all, folks!

Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!