Limoncello cheesecake in glasses with lemon curd is the perfect balance of freshness and sweetness. This dessert is simple to make, as the cream is simply whisked together in one bowl, and if you have your lemon curd ready in advance, it can be assembled in just 15 minutes.
The intense flavour of the limoncello and the fresh lemon in the curd give the cheesecake a lightly tangy, summery character that is perfect for rounding off a meal. Serving it in glasses makes the dessert both more elegant and more practical, especially when you have guests.
It can be made ahead and kept in the fridge until it is time to serve.
This limoncello cheesecake needs no gelatine, which makes it easy to make – and completely stress-free. Top it with lemon curd for a pretty, fresh finish, and if you like, decorate with grated lemon zest or a few small lemon thyme leaves, mint or white chocolate for an extra touch.
Limoncello cheesecake in glasses with lemon curd is an obvious choice for summer parties, birthdays, New Year’s Eve or simply a cosy evening when you want something a little special on the table.
Cheesecake in glasses – Limoncello cheesecake with lemon curd
Ingredients
Biscuit base
- 175 g digestive biscuits
- 50 g butter
- 1/2 lemon, finely grated zest
Cheesecake cream
- 200 g cream cheese
- 250 ml whipping cream (38% fat)
- 50 ml limoncello (perhaps a little more)
- 1/2 lemon, the juice
- 50 g icing sugar
- 1 1/2 tsp vanilla sugar
To serve
- 6 tbsp lemon curd – click here for the recipe
- White chocolate, shaved or chopped
- Optional: mint and edible silver or gold flakes
Method
Biscuit base
- Melt the butter in a saucepan and take the pan off the heat.
- Blitz the biscuits to fine crumbs, and stir them together with the butter and the finely grated lemon zest. Divide the crumbs between 6 serving glasses.
Limoncello cheesecake
- Put the cream cheese, cream, icing sugar, vanilla sugar, lemon juice and limoncello in a bowl, and whisk together until the cream thickens. Take care not to over-whisk.Taste the cream to see whether you would like a little more limoncello – some are stronger than others.
- Spoon the cheesecake cream into a piping bag (it is the easiest way to control it), and pipe the cream on top of the biscuit crumbs.
- Use a teaspoon to make a hollow in the top of each cheesecake, and fill it with lemon curd.
- Sprinkle with white chocolate, and decorate with mint and a little edible glitter if you like.
Nutrition
Premium
Vildt nem at lave og let at smage til. Jeg tænker på at prøve den med Baileys også og måske hindbær på toppen
Hej Rikke
Hvor gør det mig glad at høre, tusind tak for de søde ord:)
Har også en opskrift med baileys.
Warm wishes, Dianna
Lyder så lækkert. Kan man undlade limoncella og erstatte med noget andet?
Hejsa
Tusind tak:) Yes så erstatter du med 1/2 dl citronsaft, og undlader den ekstra 1/2 citron:)
Warm wishes, Dianna
Fantastisk dessert – Tak
Hej Helle
Hvor er du sød at skrive det, tusind tak:)
Warm wishes, Dianna
Nem og super lækker dessert
Nem og super lækker dessert..
Hej Catharina
Hvor gør det mig glad at høre, tak for din søde besked 🙂
Warm wishes, Dianna
Kan jeg mon lave dem dagen i forvejen, eller skal de helst samles på selve dagen?
TAK for de bedste opskrifter!
Hej Malene
Det kan du sagtens gøre 🙂 Sørg for at cremen kommer godt ud til siden så curden ikke løber igennem i kanterne, eller vent med at toppe med curd 🙂
Og tak for de søde ord, det gør mig så glad at høre 🙂
Warm wishes,
Dianna
Nem, hurtig og lækker cheesecake
Limoncello smager fantastisk og ned Lemoncurd giver det en dejlig sødme og syrlighed i desserten. Fik den lørdag og vi skal have den igen i morgen
Hvor meget lemoncurd skal jeg lave, hvis jeg skal lave denne cheesecake til 12 Pers.? Er en portion af din lemoncurd nok?
Glæder mig til at prøve den
Hej Mette
1 portion burde være rigeligt til 12 personer når det blot skal på toppen 🙂
Håber den bliver god 🙂
Warm wishes, Dianna