Limoncello-cheesecake-ed

Zesty limoncello cheesecake

A tart and creamy topping flavoured with Italian lemon liqueur on a crumbly, buttery ginger biscuit base

By , 20 March 2018

(25 votes)

Zesty limoncello cheesecake
  • Prep: 45 Mins
    Cook: 45 Mins
    plus chilling

  • Serves: 12

Nutritional Info
Each 96g serving contains
  • Energy

    972KJ

    232KCAL

    12%
  • Fat

    10.7g

    med

    15%
  • Saturates

    6.8g

    high

    34%
  • Sugars

    16.3g

    med

    18%
  • Salt

    0.37g

    med

    6%
of your reference intake.
Typical energy values per 100g: 1013kJ/242kcal.
Ingredients
  • 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
Method
  • 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.