Almost No-Bake Lemon Cheesecake

If you are impatient, like me, you don't want to have to wait 24 hours for a cheesecake to cool down to eat it! I am not very patient person when it comes to eating pie! When I've made a cheesecake it is a MUST to wait for it to cook, cool down, and then refrigerated overnight before you can even cut into it and eat it! AHHHH!
I came up with a speedier method for a cheesecake that can be made in about 4 hours instead of 24 hours! YIPPEE!!!

Yes....it still requires a bit of patience, but it is well worth the few hours, really.

This is not a traditional cheesecake, as it is completely egg free, therefore it is not a custard based pie. No worries because you won't sacrifice the rich creamy, smooth texture associated with cheesecake. This recipe promises the most decadent parts of a cheesecake: the sweetness from the sugar and the velvety texture from the cream cheese and sour cream.
The secret to getting this cheesecake to set up into a firm, sliceable wedge of pie is the added fresh lemon juice. When lemon juice and dairy come together, a magical chemistry thing happens...it gets firm and thickens up. Chemistry is a good thing here!

As the recipe says, "Almost No-Bake" as I bake the graham cracker crust for seven minutes so it will set up firm. That is all the baking required here.

I know you will like this lemon cheesecake AND it will satisfy your instant gratification sweet tooth.
Enjoy!

Equipment & Supplies:
10-inch springform pan
Heavy duty mixer and large mixing bowl
Small grater/rasp
Juice strainer
Lemon squeezer
Scraping spatula
Measuring spoons
Measuring cups
Large measuring cup
Rolling pin
Gallon size zipper style bag (I use the freezer style as they are thicker and resist punctures)
Oven & timer
Hotpads

Crust Ingredients:

• 2 bricks of graham crackers (from a box. About 18 full graham cracker rectangles)
• 1/2 stick of melted butter
• 3 tablespoons honey

Directions for Crust:

1. Preheat the oven to 350 F degrees.
2. Using the zipper bag & rolling pin, place the graham crackers into the bag, zip up the bag and crush the crackers with the rolling pin until it looks like sand.
3. Open the bag and add in the melted butter and honey.
4. Massage the bag to incorporate the butter and honey until it looks like wet sand and lumps up slightly.
5. Pour this into the bottom of a springform pan and press it down with your hand until it is firmly packed.
6. Place the crust into the oven for 7 minutes. Remove and let it cool.

Lemon Cheesecake Filling Ingredients:

• 4, 8 ounce packages of cream cheese - unwrap them and let them set out on the counter for, at least, 30 minutes before using.
• 2 cups regular sour cream
• 8 whole large lemons
• 2 cans of sweetened condensed milk (do not used evaporated milk)
• 1/2 cup powdered sugar (do not use regular sugar as it will be grainy in texture)
• 2 teaspoons lemon zest

Directions for Lemon Cheesecake Filling:

1. Wash and rinse all the lemons. 
2. Next, only two lemons and using the rasp you will rub it back and forth to remove some of the outer skin of the lemon. Do not rub too hard as to get the white pith part of the lemon, this pith is really bitter. Try to only get the oily dark part of the yellow skin. Set aside.
3. Slice all eight lemons in half and then squeeze the juice from ALL 8 lemons, using the lemon squeezer or a wooden spoon, into a measuring bowl. Strain out the seeds and most of the pulp using the strainer. Set aside.
4. In the large mixing bowl, add in all the cream cheese and sour cream. Use the paddle attachment or regular beaters and turn the mixer on medium high and beat until creamy and light.
5. Add in the two cans of sweetened condensed milk and powdered sugar. Mix well until creamy.
6. Now pour in the ALL the strained lemon juice (it should be about 3/4 cup of lemon juice).
7. Slowly mix and watch the filling begin to thicken...it will still look loose, but that is normal. As it sits, it WILL thicken, naturally.
8. Add in the lemon zest and stir it in.
9. Pour the filling onto the cooled graham cracker crust. Smooth the top with a spoon.
10. Cover with a plate or plastic wrap and put the whole springform pan into the refrigerator for at least 3 hours. AS it cools it will get even thicker.
11. When it has completely cooled, take a knife and go around the outer edge of the pie to loosen it from the edge of the springform pan.
12. Remove the outer springform ring.
13. Using a bit of water, wet a sharp knife and gently slice the cheesecake. 
14. Serve with some fresh whipped cream or fruit puree'.

Store all leftovers in the refrigerator in a covered pie holder.