Ingredients
Base:
250g/8.8oz Digestive Biscuits, crushed
100g/3.5oz Butter, melted
Cheesecake:
250g/8.8oz Ricotta
2 (8oz) Pkts Philadelphia Cheese (cream cheese)
3/4 Cup Sugar
1/2 Cup Limoncello
1 1/2 Tbls Lemon Zest
4 Eggs
1 Teaspoon Vanilla Essence
All ingredients must be at room temperature
Lemon Curd Topping
1/2 Cup Lemon Juice
1/2 Cup Sugar
2 Eggs
2 Tbls Butter
Method:
Base –
Preheat oven 180C/350F.
Lightly grease the bottom and sides of a 23cm/9-inch springform pan.
In a bowl mix the crushed biscuits and butter together. Press down onto the base of the pan and bake in oven for 15 minutes. Remove and leave to cool completely. If you see the biscuits have moved away from the side of the tin, press them back again with the back of a spoon.
Cheesecake –
In a large bowl beat the ricotta until creamy then add the cream cheese and sugar and beat until smooth.
Add the limoncello, zest, vanilla essence and beat until blended. Add the eggs one at a time. Pour cheesecake mixture over the biscuit base and bake in oven for approximately 1 hour or until you see the sides set and the middle has a little wobble.
Remove from oven and leave to cool to room temperature.
Lemon Curd –
Whisk together the lemon juice, sugar and eggs until thoroughly blended.
Pour the mixture into a small saucepan and over low heat whisk continuously until the curd has thickened.
Take off heat and stir in the butter.
Pour the curd through a fine strainer into a small bowl then pour the curd over the cheesecake and refrigerate for 8 hours or overnight.
Enjoy!
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