Recipes
Zesty limoncello cheesecake
A tart and creamy topping flavoured with Italian lemon liqueur on a crumbly, buttery ginger biscuit base
A tart and creamy topping flavoured with Italian lemon liqueur on a crumbly, buttery ginger biscuit base
(38 votes)
Cook: 1 Hour 30 Mins
Serves: 12
Price: 43p per serving
Nutritional Information
Each 96g serving contains
Energy
972kj
232kcal
972kj
232kcal
12%
Fat
10.7g
10.7g
Med
15%
15%
Saturates
6.8g
6.8g
Med
34%
34%
Sugars
16.3g
16.3g
High
18%
18%
Salt
0.37g
0.37g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1013kj/242kcal
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
1
Line a 20cm square cake tin with clingfilm.
2
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.
3
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.
4
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.
5
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.