A few splashes of Crema di Limoncello really does revamp this classic lemon cheesecake recipe. It provides an extra sharp lemony twang without being too overpowering, whilst making the whole dessert smoother and creamier. Serve this at a tea party and even the plate will be licked clean... trust me!
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Method
Crema Di Limoncello Cheesecake is a community recipe submitted by Dutch Courage Cakes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Crush the biscuits into crumbs using a rolling pin or a food processor. Melt the butter and stir into the biscuit crumbs.
Take a 8-9 inch springform tin and line it with greaseproof paper. Pour the biscuit butter base into the tin, pat it down with a spoon and make sure the edges are level. Pop into the fridge and chill for 20 minutes.
Prepare the filling by whipping the cream cheese in a bowl. Add the icing sugar and whip again. In a separate bowl or jug, whip the double cream so that it becomes clotted and add to the sugar cheese mix. Whip again and then finally add the lemon juice, zest and Crema di Limoncello. Mix together with a spoon and then pour on top of the biscuit base.
Chill for 4-5 hours. Serve with sliced lemon and a sprig of mint.
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