Zesty limoncello cheesecake
- 200g ginger nut biscuits
- 50g butter, melted
- 6tbsp limoncello
- 12g sachet Dr. Oetker Gelatine
- 400g light soft cheese
- 300g Asda Fat Free Greek Style Yogurt
- 75g icing sugar
- 2 lemons
- 4tsp good-quality lemon curd
Line a 20cm square cake tin with clingfilm.
Whizz the biscuits to fine crumbs in a food processor. Add the butter and whizz for 5 seconds. Tip into the cake tin and press down firmly with the back of a metal spoon. Chill for 20 minutes until set.
Put 4tbsp limoncello and 4tbsp water in a glass bowl over a pan of simmering water. Stir in the gelatine, heat until melted, then stir until smooth. Remove the bowl from the pan and set aside for 10 minutes to cool.
Beat the soft cheese, yogurt, icing sugar and remaining limoncello until light and fluffy. Finely grate the zest from 1 lemon and beat into the mixture with 2tbsp juice from the lemon and the cooled gelatine mixture. Spoon over the biscuit base and chill for 2-3 hours until set.
To decorate, stir the lemon curd until runny, then drizzle over the cheesecake. Slice into 12 squares. Cut the remaining lemon into wedges to decorate.