No Bake Limoncello Cheesecake

No bake cheesecakes are really easy to make.  As long as you leave enough time to chill the base in the fridge (so it can firm up) your cheesecake won't fall apart.  With that in mind depending when you are planning to serve it, you might be best doing that bit the day before.
It's also important to use enough butter when making the biscuit crumb base since it's the butter that holds the crumbs together. 

Limoncello

My easy to make cheesecake is perfectly balanced; not too sweet and although it's nice and lemony, it's not too tart either.

Limoncello is an Italian liqueur at around 26% Vol which has become very popular outside of Italy; it's quite sweet and very lemony and works well in this dessert.

Print Recipe

https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/no-bake-limoncello-cheesecake




Serves 10

Ingredients
400g McVities Hob Nob Biscuits
150g unsalted butter - melted
500g mascarpone cheese
330g lemon curd
zest of 2 lemons
juice of 1/2 a lemon
2 tablespoons of Limoncello

Method
Line the bottom of a 25cm loose base tart tin or quiche tin with greaseproof paper and smear evenly with a little butter.

Crush the biscuits into crumbs; either in a blender or pop them into a bowl and use the end of a rolling pin.

Melt the butter in a medium saucepan and add in the biscuit crumbs, stirring well to coat.

Tip the buttery crumbs into your tin and press down with the back of a spoon making sure the whole base is covered; pushing into the sides (but not up the side) as you go.

Pop into the fridge for about 4 hours or up to 24 hours to firm up.

Put the mascarpone, lemon curd, and lemon zest, lemon juice and Limoncello into a bowl and beat with a spatula until it's nice and smooth

Spoon the mixture onto the biscuit base then return to the fridge for at least 4 hours or up to 24 hours to firm up.

To serve, remove the cheesecake from the tin, peel off the greaseproof paper.

To Decorate:
1 lemon cut into 3 very thin slices
4 tablespoons sugar

Heat the sugar in a small frying pan and add the lemon slices. 
Cook over a medium heat whilst basting the lemon slices, turning now and then.  Take care not to burn them as you'll find all of a sudden they will begin to colour.
Remove from the pan and transfer onto lightly buttered greaseproof paper to cool.

lemoncello cheesecake

3 comments

  1. Limoncelle Cheesecake has to be a favourite of mine (to eat hehe) and I've tried alot

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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