Lemon Cheesecake (No-Bake)

...And my love for cheesecake never ends! It is one of the best, classic and expensive deserts known all over the world. But not so expensive if you're doing it in your own home, and the best part is that you can have a whole cake tin filled with cheesecake just for yourself. How awesome is that? I must worn your though that this version of cheesecake is heavier than strawberry one! But it still has that unique taste and of course this isn't an everyday desert, this is a special one made from you to a special meal or to some special friends! 

...Dhe dashuria ime per cheesecake-un kurre nuk mbaron! Eshte nje nga embelsirat me te mira, klasike dhe te shtrenjta e njohur ne te gjithe boten. Por nuk eshte dhe aq e shtrenjte nese e beni ne shtepine tuaj, dhe me e mira eshte se mund te kesh nje tepsi te tere me cheesecake vetem per veten tuaj. Sa e mrekullueshme eshte kjo? Gjithsesi me duhet t'ju lajmeroj se ky version i cheesecake eshte me i rende se versioni me luleshtrydhe! Por prape ka ate shijen unike dhe sigurisht qe nuk eshte nje embelsire qe gatuhet dhe konsumet cdo dite, eshte nje embelsire e vecante e gatuar nga ju ne nje vakt te vecante ose per miq te vecante!  

Ingredients for cheesecake:

• 25 Digestive biscuits (you can use other kinds 2, like: Graham crackers, Ginger biscuits...) crushed with a food processor or a polythene bag with a rolling pin
• 150 gram of unsalted butter or margarine, softened 
• 750 gram of Philadelphia cream cheese
• 2 tins (800 gram) of sweetened condensed milk
• 118 ml fresh lemon juice 

Perberesit:

• 25 biskota te thjeshte Digestive(perdor kete lloj pasi llojet e thjeshta ne Shqiperi nuk kane cilesine dhe shijen e duhur dhe nuk duhet ta prishni embelsiren thjesht per zgjedhjen e biskotave) te thyera me mikser derisa te behen pluhur ose me qese plastike te mbyllur dhe okllai
• 150 gram gjalp i embel ose margarine, shume e bute
• 750 gram Philadelphia (cream-cheese)
• 2 kanace (800gram) qumesht i embel i kondensuar (jo Panda pasi nuk eshte cilesore)
• 118 ml leng i fresket limoni

For cheesecake you need a springform cake tin and a mixer

Per cheesecake ju duhet nje tepsi me pjesen anesore te levizshme dhe nje rrahese elektrike

To make the cheesecake base mixture, mix in a bowl the crushed biscuits with softened butter/margarine(you can do it with your hand or a wooden spoon)
Per te bere bazen e cheesecake, ne nje tas perziej mire pluhurin e biskotave me margarinen e bute (mund ta beni kete me luge ose me dore) 

Pour the base mixture into the cake tin and press it flat and even (will your hand or any cooking tool which is flat, you can use even the bottom of a water glass or whatever glass)  Leave it in the fridge while preparing the filling

Shtieje masen ne tepsi dhe hape me dore ne menyre te barabarte duke ushtruar presion (me ore ose me ndonje mjet kuzhine te sheshte) Lere ne frigorifer deri sa te mbarosh mbushjen

For the filling all you have to do is to pour in a large all left ingredients : cream cheese, condensed milk and lemon juice and beat if for a long time until it thickens up. This is the effect of lemon juice

Per mbushjen gjithcka duhet te beni eshte te  vendosni ne nje tas te madh te gjithe perberesit e ngelur : cream cheese, qumeshtin e kondesuar dhe lengun e limonit dhe rriheni masen per nje kohe te gjate deri sa te trashet. Ky eshte efekti i lengut te limonit

Take the base, pour the mixture onto the cake base. With a spoon or a spatula try to make the surface smooth. Chill in the fridge for 3-4 hours (to allow the cake to set)

Merr bazen, shtiej masen dhe me nje luge ose spatul mundohu te krijosh ne shtrese te ngjeshur mire dhe nje siperfaqje te sheshte. Lere per 3-4 ore ne frigorifer (ne menyre qe te mpikset)

After 3-4 hours take the cheesecake and with a knife round once over the cake tin and than remove it

Mbas 3-4 oresh merreni cheesecake dhe me nje thike bjerini perqark tepsise dhe me pas hiqeni pjesen anesore

Bon Appetit

 

♥ Kiki ♥