Return the cream cheese to room temperature (it takes about an hour)
I used a store bought tart. I like to take shortcuts!
Add 3 tablespoons of water to the gelatin, stir together well, and let soak.
Put the cream cheese and sugar in a bowl, and blend together well.
Add heavy cream and lemon juice to the Step 3 bowl, and mix well using a whisk.
Heat up the gelatin from Step 2 for about 20 seconds to turn it into a liquid. Add to the bowl from Step 4, and mix together well.
Pour the batter from Step 5 into the tart crust. Then all you have to do is let it chill in the refrigerator for about 3 hours to set, and it is done☆.
I sliced it up and put the slices into aluminum cups (for bento)!
The version in this photo has a handmade tart crust too. It goes really well with berry sauce - highly recommended!
Story Behind this Recipe
In made an easy recipe to to enjoy no-bake cheesecake easily at home!
If you use an 18 cm diameter tart, then the entire amount of cheese cream filling will fill it up perfectly. Don't force the cream filling in if there is too much. Put any leftover cream in another container and chill.