March 13, 2017
3 x 200g of cream cheese
Juice and rind of lemon
14g powdered gelatine
300ml double cream
2 shots of limoncello
250g Digestive biscuits
3 150g melted butter
3 tbsp sugar
2 eggs separated
½ tsp vanilla bean paste or extract
x 200g of cream cheese
1BLEND together cream cheese, sugar + vanilla bean paste.
2ADD the lemon juice, lemon zest and 2 egg yolks and whisk together.
3MELT your butter and crush your digestive biscuits until they are crumbs
4MIX your crushed biscuits into the melted butter until all absorbed.
5PUSH into a round spring form tin and pack down to form the base of your cheesecake.
6CHILL the cheesecake base in the fridge.
7PLACE 3 tbsp boiling water into a small bowl and sprinkle gelatine over and stir until dissolved.
8ADD this to the cream cheese mix beating continuously so it doesn’t set.
9BEAT the egg whites until stiff + fold into the cream cheese mixture gently.
10BEAT the double cream until lightly whipped and fold into mixture along with the limoncello.
11POUR the cheesecake mixture over your chilled biscuit base, and spread until even.
12CHILL the cheesecake in fridge for at least 2-3 hours or overnight.
13SERVE your cheesecake - you could add some lemon zest or grated chocolate.
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