Ingredients
Equipment
Method
Preparation
- Line and grease your springform cake pan with unbleached parchment paper.
Base
- Crush the digestive cookies into fine crumbs. You can use a food processor or place them in a sealed plastic bag and crush them with a rolling pin.300 grams Digestive Cookies
- Melt the butter in the microwave for 10-second increments until completely melted. Or, use your stovetop.150 grams Butter
- Combine the cookie crumbs with the melted butter until well-mixed.
- Press the mixture into the bottom of the cake pan to form an even crust. Use the back of a spoon or the bottom of a glass to pack it down.
- Chill the crust in the refrigerator while preparing the filling.
Filling
- In a mixing bowl, whip the double cream until stiff peaks form. Set aside.300 grams Double Cream
- In a large bowl, beat the cream cheese, mascarpone, lemon zest, and icing sugar until smooth and creamy.250 grams Full-Fat Philadelphia Cream Cheese, 250 grams Mascarpone, 100 grams Powdered Sugar, Zest of 2 Lemons
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Prepare the gelatine according to the manufacturer's instructions.
Note: Sprinkle the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed). 12 grams Gelatine Powder - Add the gelatine, lemon juice, and limoncello liqueur to the filling mixture.1 tsp Fresh Lemon Juice, 125 ml Limoncello Liqueur
- Stir gently to combine or use a hand mixer on the lowest setting.
- Remove the prepared crust from the refrigerator.
- Pour the cheesecake filling over the crust and spread it evenly using a spatula.
- Refrigerate for at least 2 hours.
Topping
- Remove the cheesecake from the fridge.
- Microwave the lemon curd on high for 10 seconds, then pour over the cheesecake and spread it evenly.
Note: If you are making homemade lemon curd strain it before spreading it over the cheesecake to ensure a smooth, silky texture without any zest or lumps. 250 grams Lemon Curd - Top with the sliced lemons to equate each portion.5 Lemon Slices
- Refrigerate for at least a further 3-4 hours or overnight.
- Serve and enjoy!
Notes
Here are some top tips to help you succeed in making a stunning Limoncello Cheesecake like a pro:
- Make sure your dairy ingredients are at room temperature. This ensures a smooth and lump-free cheesecake batter.
- Ensure you line your cake pan to prevent the cheesecake from sticking.
- When making the base, press it firmly and evenly into the pan to create a sturdy base. Press the crumbs down using the back of a spoon, measuring cup, or glass.
- Do not use half-fat or lite versions for cream cheese because your cheesecake will not set.
- Ensure the cream is well chilled before whipping. Cold cream whips up faster and holds its shape better.
- Whip the cream until stiff peaks form, but be cautious not to overwhip, as it can lead to a grainy texture. Stop whipping as soon as the cream holds its shape.
- Use a gentle folding motion when incorporating the whipped cream into the cream cheese mixture. This helps maintain the filling's light and airy texture.
- Choose fresh, organic lemons for the zest and juice to maximize the citrusy freshness.
- If you are making homemade Lemon Curd strain it before spreading it over the cheesecake to ensure a smooth, silky texture without any zest or lumps.
- Cut the cheesecake with a sharp knife dipped in hot water for clean, smooth slices. Wipe the knife between each cut for a neater presentation.
- Allow the cheesecake to sit at room temperature for about 30 minutes before serving. This brings out the best flavors and textures.
- Because this recipe uses liqueur, we suggest adding only 4 tablespoons of water to the gelatine, not 8, as the packet instructions suggest.
