Limoncello – Lemon Cheesecake

Ingredients (for 18 cm cake pan)

For Crust:

170g Kambly Coeur Pur Beurre (1 Pack)

70g Butter

 

For Cream:

200g Philadelphia

100g Mascarpone

100g Sauer cream

3 Eggs

80g Stevia (or 160g sugar)

1 tsp Vanilla extract

Zest and juice of 2 lemons (ca. 75 ml)

50ml Limoncello

45g Corn starch

 

Decoration:

80ml Limoncello

10 pieces of Kambly Coeur Pur Beurre

ca 100g Raspberry

 

Prep.time: 15 minutes

Baking time: 80 minutes

 

  1. Preheat oven to 125C (fan forced)
  2. Melt butter, and cruch the biscuits to crumbs in a food processor, with a rolling pin.
  3. Mix crumbs with melted butter, then press into the base of the cake tin. Chill in the fridge until needed.
  4. For the cheese layer, whisk Philadelphia, sour cream, stevia (or sugar), vanilla extract, lemon zest and juice, eggs and corn starch together until smooth, then pour over the base.
  5. Cover cake pan with tin foil, and bake cheese cake for 1 hour 20 minutes.
  6. Turn off oven, and leave the cake one hour more in the oven.
  7. Refrigerate cheesecake overnight, but at least 5 hours.
  8. Before serving, dip cookies in limoncello, and decorate the side of the cake, and place the raspberries in the middle.

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