This Rooh Afza & Lemon no-bake cheesecake takes the classic flavors of a refreshing glass of Rooh Afza and turns it into a delicious, nostalgic dessert. A creamy, no-bake cheesecake layered paired with a crisp biscuit base and a punchy homemade lemon curd that takes it to a whole new level. The best part? It can be made a day in advance, making it perfect for Eid!
As a South Asian, there is something so nostalgic about Rooh Afza during Ramadan and Eid. It’s one of those flavors that’s used exclusively during this season, so I love using it to create Ramadan and Eid desserts.
When thinking about desserts for Eid, my main criteria are that a. it should taste delicious b. it should look good (it’s a celebration, after all) c. it should be easy to make d. it can be made the night before.
And this dessert checks all those four points. It’s a simple dessert that requires no cooking or special equipment, can be made a day in advance, and looks absolutely spectacular on the table.
So let’s get into the details.
PS: Love Rooh Afza as much as I do? Then you’ll love these desserts!
Which pan should I use to make the cheesecake?
This is one of the most commonly asked questions I get whenever I share a cheesecake recipe. For making cheesecakes, you need a pan that lets you easily remove the sides or bottom to release the cake. The most common pan used for making cheesecakes is a springform pan, as you can release the sides and remove the cake easily.
I personally prefer using a round pastry ring, which is often adjustable in size. Pastry rings do not have a base, so you can place them on any plate or tray lined with baking paper and set the cheesecake in them. To release, lightly heat the sides with a blow torch and widen the pastry ring to release the cake.
If you notice any mess on the sides, you can always use a warm offset spatula to smooth it out. Remember – warm, not hot, or the cheesecake will melt.
Here’s the pastry ring I use, but you can find multiple options on Amazon as well.
Biscuit Base
The biscuit base for this cheesecake really needs no explanation. All you need is crushed digestive biscuits mixed with melted butter, sugar, and salt to create a wet sand-like texture.
Press the biscuit base at the bottom of your pan and spread it to create a nice, even layer, then let it chill in the fridge while you make the cheesecake layer.
Rooh Afza Cheesecake Layer
The Rooh Afza Cheesecake layer is super simple to make and since it’s no-bake, it does not use any eggs. The only “technical” step in this recipe is folding the whipped cream into the cheesecake batter. Make sure to whip the cream to medium-stiff peaks and don’t take it all the way to stiff peaks, or the cream may get overmixed and split while folding it into the cheesecake batter. Fold the cream in gently with a silicone spatula to maintain the airiness in the batter so that you have a light and creamy cheesecake.
Here are the steps for making the Rooh Afza cheesecake layer.
- In a bowl, add the sugar and lemon zest. Rub the lemon zest into the sugar with your fingers to release the oil from the zest, allowing the lemon flavor to be more prominent.
- Add the cream cheese and whisk with an electric mixer or hand whisk until it’s completely smooth and there are no lumps in the cream.
- Add the Rooh Afza and lemon juice and whisk until fully combined and smooth.
- Whip the liquid whipping cream to medium-stiff peaks, making sure not to whip it all the way, or it may split in the next mixing step.
- Fold the whipped cream into the cream cheese mixture in two intervals gently with a silicone spatula. Make sure to do this slowly and gently so that the cream maintains its airiness. Mix until there are no more streaks of cream left in the batter.
- Place the cheesecake layer on top of the chilled biscuit base and spread it evenly with an offset spatula.
- Optional: add a few drops of Rooh Afza on top and swirl it into the cheesecake using an offset spatula.
- Cover and chill the cheesecake in the fridge for 4-6 hours, or ideally overnight.
Lemon Curd
The lemon curd topping in this cheesecake is what takes it from good to AMAZING. If you’ve never made lemon curd before, don’t worry – it’s simple to make and can be made a few days in advance. Think of it like custard but with a strong lemon flavor.
Here are the steps for making the lemon curd.
- Prepare a double boiler: Take a small or medium saucepan and a heat-proof bowl that fits on top of the saucepan. Fill the saucepan with water halfway and bring it to a boil. The bowl will be placed on top of the saucepan while the water boils underneath. The heat of the boiling water will allow the eggs to cook without overcooking or scrambling them. Make sure the bottom of the bowl is not touching the water when placed on top of the saucepan.
- In the chosen bowl, add the egg yolks, caster sugar, lemon zest, and lemon juice and whisk until combined.
- Once the water starts boiling, reduce the heat to a simmer, then place the bowl on top of the saucepan. From this point, whisk the lemon curd continuously, or the eggs may scramble.
- Continue mixing and cooking for 8-10 minutes, until the curd has thickened enough to evenly coat the back of a spoon. Don’t take it off prematurely or the curd will be very thin.
- Take it off the heat and mix in the butter, then transfer it into a bowl and cover the curd with cling film in a way that the plastic is touching its surface to avoid any skin from forming.
- Chill the lemon curd for at least 2 hours before using, and whisk to smooth it out when ready to use.
- Once the cheesecake is set, top it with the lemon curd, sweetened whipped cream, and gold foil (optional). Serve cold!
This is probably one of the prettiest desserts I’ve made – the contrast of pink and yellow is so beautiful, and it tastes as delicious as it looks. If you’re looking for a simple, make-ahead Eid dessert, I highly recommend making this cheesecake.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Rooh Afza & Lemon Cheesecake
Equipment
- 7” springform pan
- Electric mixer with whisk attachment
- Hand whisk
- Silicone spatula
- Saucepan for double boiler
- Heat-proof bowl for double boiler
Ingredients
Biscuit Base
- 200 gs digestive biscuits/graham crackers
- 20 grams white sugar
- 100 grams melted butter
Rooh Afza Cheesecake Layer
- 60 grams white granulated sugar
- 1 tbsp lemon zest
- 360 grams full-fat cream cheese
- 130 ml Rooh Afza syrup
- 15 ml lemon juice
- 30 grams sour cream or more cream cheese
- 170 gs liquid whipping cream
Lemon Curd
- 4 egg yolks
- 140 gs white granulated sugar
- 2 tbsp lemon zest
- 100 ml lemon juice
- 90 gs unsalted butter
Topping
- 100 ml liquid whipping cream
- 30 grams icing sugar
- Gold foil optional
Instructions
Biscuit Base
- Combine crushed digestive biscuits with sugar and melted butter until the mixture is evenly moistened and holds its shape when pressed together.
- Transfer this mixture into your pan, pressing it down firmly to create a solid base. Make sure to pack it as tightly as possible, leaving no gaps. Using a flat-bottomed tool like a measuring cup can help achieve an even surface and prevent the crust from crumbling when sliced. Let it chill for 10 minutes before adding the next layer.
Rooh Afza Cheesecake Layer
- In a mixing bowl, combine sugar and lemon zest. Gently rub the zest into the sugar using your fingertips to release its natural oils, which enhances the lemon flavor.
- Add the cream cheese and beat with an electric mixer or hand whisk until smooth and lump-free.
- Pour in the Rooh Afza and lemon juice, then whisk until fully incorporated.
- Separately, whip the liquid whipping cream until it reaches medium-stiff peaks. Be careful not to over-whip, as it could lead to splitting when combined.
- Gently fold the whipped cream into the cream cheese mixture in two parts, using a silicone spatula and slow, careful motions to maintain its light texture. Continue folding until no streaks remain.
- Spread this cheesecake mixture over the chilled biscuit base, smoothing the top with an offset spatula.
- For an extra touch, you can add a few drops of Rooh Afza on top and swirl it lightly into the cheesecake.
- Cover and refrigerate for at least 4-6 hours, or ideally overnight, to allow it to set completely.
Lemon Curd
- Set up a double boiler by filling a saucepan halfway with water and bringing it to a gentle boil. Place a heatproof bowl over the saucepan, ensuring the bowl does not touch the water. This indirect heat prevents the eggs from scrambling.
- In the bowl, whisk together the egg yolks, caster sugar, lemon zest, and lemon juice until well combined.
- Once the water is simmering, place the bowl on top and continuously whisk the mixture to prevent curdling.
- Cook for 8-10 minutes, stirring constantly, until the curd thickens enough to coat the back of a spoon. If removed too soon, it may remain too thin.
- Take the bowl off the heat and mix in the butter until smooth. Transfer the curd into a bowl and press cling film directly onto its surface to prevent a skin from forming.
- Refrigerate for at least 2 hours before using. Before serving, whisk it gently to restore its smooth consistency.
Topping
- Make the sweetened whipped cream: whip the liquid whipping cream with icing sugar until it reaches stiff peaks. Transfer it into a piping bag with any tip of your choice.
- Once the cheesecake has fully set, spread the lemon curd in the center, and pipe the whipped cream on the border. Finish with gold foil, if using. Serve cold.
Notes
- Ensure your cream cheese is at room temperature before mixing to avoid lumps. Cold cream cheese can result in a grainy texture.
- Whip the cream only until medium-stiff peaks form. Overwhipping can cause it to curdle when folded into the cream cheese mixture.
- Always fold the whipped cream gently using a silicone spatula to maintain the cheesecake’s light and airy consistency.
- Whisk constantly while cooking the lemon curd to prevent the eggs from scrambling.
- Cook the curd until it coats the back of a spoon. If it’s too runny, cook for another minute or two.
- Always press cling film directly onto the surface of the curd before chilling to prevent a skin from forming.
- If your lemon curd looks lumpy after chilling, give it a quick whisk before using.
- For the best texture and flavor, let the cheesecake set in the fridge for at least 6 hours, preferably overnight.
- If adding a decorative Rooh Afza swirl, use a toothpick or skewer for more control.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
