Creamy Hazelnut Cheesecake (No-Bake)

Instructions

1. Prepare the biscuit base: Crush the biscuits into a fine powder using a food processor, or place them in a sealable bag and roll over them with a rolling pin until evenly ground. Transfer the crushed biscuits into a bowl and pour in the melted butter. Stir thoroughly with a spoon or spatula until the mixture becomes sandy and holds together slightly when pressed between your fingers. Line the base of a springform pan with parchment paper, then press the mixture firmly into the bottom, using the back of a spoon or the bottom of a glass to compact it into an even layer. This forms the crust of the cheesecake. Refrigerate for at least 20 minutes to allow it to firm up and set properly before adding the filling.
2. Work the cream cheese: In a large mixing bowl, place the cream cheese and use a spatula or hand whisk to soften it until smooth. Once the cheese is creamy, add the sugar, vanilla extract, and lemon juice. Mix thoroughly until the ingredients are fully blended into a silky, uniform cream. Make sure there are no lumps remaining, as this would affect the final texture. The lemon juice subtly brightens the flavor, while the vanilla adds a mellow depth to the base.
3. Whip the cream: Pour the cold heavy cream into a separate chilled bowl. Whip it using an electric mixer or a balloon whisk until soft but firm peaks form. The whipped cream should hold its shape and form peaks that curve slightly at the tip when you lift the whisk — this means it’s stable but still soft enough to fold into the cheese mixture. Avoid over-whipping, which can lead to a grainy texture or butter formation.
4. Assemble the filling: Gently incorporate the whipped cream into the cream cheese mixture in two or three additions. Use a flexible spatula (maryse) and fold with sweeping motions from bottom to top, rotating the bowl gradually. This gentle technique helps maintain the airy texture introduced by the whipped cream, ensuring a light yet creamy result. Once the mixture is smooth and consistent, pour it over the chilled biscuit base. Smooth the surface with a spatula, making sure to fill the edges evenly. Tap the pan lightly on the counter to remove any trapped air bubbles.