Cheesecake in glasses - Limoncello cheesecake with lemon curd
Recipe for a fresh, zesty limoncello cheesecake with lemon curd - an easy cheesecake with no gelatine.
Servings 6 servings
Calories 574kcal
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
Instructions
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
Calories: 574kcal | Carbohydrates: 50g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 377mg | Potassium: 139mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1269IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg