Clean recipe · floatingkitchen.net
No-Bake Meyer Lemon Cheesecake with Chocolate Ganache Layer {Gluten-Free}
Original recipe: floatingkitchen.net
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Ingredients
- For the Crust
- 2 cups gluten-free graham cracker crumbs
- 1/2 cup (8 tablespoons) unsalted butter, melted
- 2 tablespoons granulated sugar
- Finely grated zest from 1 Meyer lemon
- 1/4 tsp. salt
- For the Ganache Layer
- 1/3 cup heavy whipping cream
- 1 tsp. honey
- 1/2 tsp. vanilla extract
- 4 ounces dark chocolate, chopped
- 2 tablespoons unsalted butter, cut into cubes
- For the Cheesecake Layer
- 1 cup heavy whipping cream, cold
- 16 ounces full fat cream cheese, softened to room temperature
- 1 cup full fat Greek yogurt
- 3/4 cups powdered sugar
- 1 tablespoon cornstarch
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- Finely grated zest from 1 Meyer lemon
- For the Candied Lemons
- 2 cups water
- 1 cup sugar
- 2 Meyer lemons, thinly sliced and seeds removed
- For Topping
- Dark chocolate shavings
Instructions
- Cut out a round of parchment paper and fit it into the bottom of a 9-inch springform pan. Set aside.
- Make the crust. In your food processor with the blade attachment, pulse together the graham cracker crumbs, melted butter, sugar, lemon zest and salt until the crumbs are moistened and everything is well combined. Dump the crumbs into your prepared springform pan and press them evenly into the bottom of the pan and approximately three-quarters of the way up the sides of the pan. Place the pan in your refrigerator to chill.
- Make the ganache layer. In a saucepan over medium heat, bring the heavy cream, honey and vanilla extract to a simmer. Remove from the heat. Add the chopped chocolate and stir until melted. Then stir in the butter. Let the ganache sit at room temperature for about 5 minutes to cool slightly. Then spread it evenly over the graham cracker crust layer in your springform pan. Return the pan to your refrigerator to chill.
- Make the cheesecake layer. In the bowl of your stand mixer with the whisk attachment, whisk the heavy cream until stiff peaks form. Transfer the whipped cream to a clean bowl and set it aside. In the bowl on your stand mixer (no need to clean it out from making the whipped cream), whisk the cream cheese until smooth and fluffy, about 3 minutes. Then whisk in the yogurt, powdered sugar, cornstarch, vanilla extract and salt. With a rubber spatula, fold in the whipped cream and lemon zest. Pour the cheesecake layer over the ganache layer, smoothing it out so the top is flat and even. Cover your springform pan and return it to your refrigerator to chill for at least 8 hours, or up to overnight.
- Make the candied lemons. In a pot with a large surface area, combine the water and sugar over medium heat, stirring until the sugar is dissolved. Add the sliced lemons and adjust the heat to maintain a simmer. Cook the lemon slices for 30 minutes, checking on them occasionally. With a pair of tongs, remove the lemon slices and lay them out in a single layer on a piece of parchment paper to cool.
- When you’re ready to serve the cheesecake, run a sharp knife between the sides of crust and the springform pan. Then release the springform pan and lift off the outside ring. Carefully slide the cake off the bottom of the springform pan and onto a plate or serving tray. Top with the candied lemons and dark chocolate shavings. Slice and serve.
- Leftovers can be stored in your refrigerator for 2-3 days.