Lemon cheesecake with white chocolate, passion fruit jelly and a hint of liquorice.
This cheesecake tastes quite wonderful. The biscuit base is made with a little liquorice, the cream cheese filling with lemon and white chocolate – topped with a thin layer of passion fruit jelly.
A fresh cheesecake with a pleasant “bite” from the liquorice – and a cake you can serve all year round.
Ideal as an Easter cheesecake
This lemon cheesecake is the perfect choice if you need an Easter cake. You can tint the filling pale yellow with a little food colouring, and decorate the cake with colourful Easter eggs and spring violas. A beautiful Easter cheesecake in the prettiest pastel shades.
The cheesecake is best made the day before, but wait to decorate it with the Easter eggs until just before serving. The coating on the eggs “melts” when it comes into contact with the jelly.
Lemon cheesecake with liquorice and passion fruit jelly
Recipe for lemon cheesecake with passion fruit jelly and a hint of liquorice.
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Ingredients
Base
- 100 g butter
- 225 g digestive biscuits
- 1 1/2 tsp liquorice granules/liquorice powder
Cream cheese filling
- 4 1/2 leaves gelatine
- 100 g white chocolate
- 350 ml whipping cream (38% fat)
- 200 g full-fat cream cheese
- 75 g icing sugar
- 50 ml freshly squeezed lemon juice
- Yellow food colouring (optional)
Passion fruit jelly
- 4 leaves gelatine
- 150 ml water
- 50 ml passion fruit syrup
- Yellow food colouring (optional)
- Or use fresh passion fruit and follow the jelly recipe for this cheesecake – click here
You will also need
- Cake ring or springform tin, approx. 18-20 cm
- Acetate cake collar
- Decoration to suit the season – this one is Easter-inspired, with Easter eggs, lemon balm and liquorice chocolate balls
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Method
Biscuit base
- Melt the butter in a saucepan and turn off the heat.
- Blitz the biscuits to fine crumbs, and stir them together with the butter and liquorice powder.
- Line the base of a springform tin with baking parchment, then fit an acetate collar around the inside of the ring. If using a cake ring, set it on a chopping board with a sheet of baking parchment underneath, and line the inside of the ring with an acetate collar.
- Tip in the biscuit mixture and press it out well so the whole base is covered and the crumbs are firmly compacted.
- Chill and let it rest while you make the cream cheese filling.
Cream cheese filling
- Soak the gelatine in a large bowl of cold water for about 15 minutes.
- Melt the chocolate in the microwave or over a bain-marie, and let it cool slightly.
- Whip the cream to soft peaks.
- Beat the cream cheese, icing sugar and lemon juice together, then beat in the chocolate. Beat until the mixture is free of lumps.
- Squeeze the excess water out of the gelatine and melt it in a small saucepan over the lowest possible heat.Take the pan off the heat and stir in a spoonful of the cream cheese mixture to cool the gelatine a little.
- Then pour the gelatine into the cream cheese mixture and stir well.
- Finally, fold the whipped cream into the cream cheese mixture, and adjust the colour with a little yellow food colouring if you like.
- Pour the filling over the biscuit base. If needed, spread the filling with the back of a spoon to smooth the top. Dip the spoon in boiling water and wipe it dry – that makes spreading easiest.
- Return the cake to the fridge and let it set for at least 3 hours before topping it with the jelly layer.
Passion fruit jelly
- Soak the gelatine in a large bowl of cold water for about 15 minutes.
- Mix the water and passion fruit syrup. Taste to see whether you want it more concentrated. You need 200 ml of the mixed liquid.
- Squeeze the excess water out of the gelatine and melt it in a small saucepan over the lowest possible heat.
- Take the pan off the heat and stir in the passion fruit liquid. Adjust the colour with a little yellow food colouring if you like.The jelly mixture should be cool enough to pour over the cake straight away. It must not be above 30°C.
- Pour the jelly over the cake – ideally over the back of a spoon, so the stream doesn’t hit the cake directly.
- Return the cake to the fridge and leave it until the jelly has set, – a couple of hours, and ideally overnight.
- Decorate the cake to suit the season. For this Easter cheesecake I used Easter eggs in various sizes, chocolate balls with liquorice and passion fruit coating, lemon balm and violas.
Nutrition
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nem cheesecake 🙂 den smager godt , tak for denne opskrift vil sikker bruge den næste gang da flere syntes at den var god,,
Hej Susanne
Så dejligt at høre – tusind tak 🙂
Warm wishes, Dianna
Hej hvis man vil lave citron gele på toppen , er det de samme mål man skal bruge,,
Hejsa
Uhhh tror den måske bliver for sur på ren citronsaft, så jeg ville nok bruge en form for limonade eller lignende 🙂
Warm wishes, Dianna
Tak for hurtig svar ,, så bliver det dagen før glæder mig til at prøve ,,håber at det lykkes 🙂
Håber det bliver godt 🙂
Warm wishes, Dianna
kan man lave denne 5 dage før brug
Hejsa
5 dage vil jeg desværre vurdere er lige i overkanten – så skal du fryse den. Men geleen på toppen kan godt få lidt frostskader – men det kan pyntes væk 🙂
Warm wishes, Dianna
Er det muligt at tilføje en anden smag end lakrids, hvis man nu ikke er så vild med lakrids? 🙂
Hej Anine
Ja sagtens da – du kan bare undlade, den smager skønt uden også 🙂
Og ellers tilføj lidt vanilje til cremen, 1 1/2 tsk vaniljesukker er super 🙂
Warm wishes, Dianna
Glemte at skrive …… Den smager fantastisk
Tusind tak for din besked Dorte 🙂
Super god og nem at lave
Hej Dorte
Det gør mig simpelthen så glad at høre – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna