Limoncello Cheesecake
Prep: 10 Mins
Chill: 2hrs 30Mins
Skill Level: Easy
Makes: 6
Bright and zesty, this Limoncello Cheesecake features a creamy, lemon-infused filling with a refreshing kick of limoncello, all atop a buttery biscuit base – perfect for a tangy, indulgent dessert!
Products used
Ingredients
- 100g/3.5oz butter
- 225g/8oz digestive biscuits, crushed
- 200g/7oz cream cheese
- 170g/6oz Clotted Cream with Limoncello
- Zest of ½ a lemon
- Handful of blueberries
Method
- Melt 100g butter in a pan, remove from heat and stir in 225g crushed digestive biscuits and lemon zest, pour into a serving dish (or dishes) and press down to evenly coat the base. Chill for 30 minutes.
- Meanwhile in a separate bowl combine the cream cheese and Clotted Cream with Limoncello. Spoon this mixture over the biscuit base and chill for another 2 hours.
- Decorate with blueberries.
Try it with a Twist
Clotted Cream
with Cherry Liquere
Velvety thick sweetened cream with aromas of luscious black cherry brandy and natural flavours. Perfect on cherry pie, chocolate desserts and gateau.
