Lemon cheesecake with liquorice and passion fruit jelly

Recipe for lemon cheesecake with passion fruit jelly and a hint of liquorice.

Course Dessert

Cuisine Danish

Nøgleord Cheesecake, Easter cake, Easter cheesecake

Total Time 6

Servings servings

Calories 559kcal

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

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

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.

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.

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.