Limoncello & Lemon Curd Cheesecake.
To continue the theme of recipes using Limoncello, here is a cheesecake that you will love!
Ingredients
1 packet plain biscuits, e.g. Krispies
2 tbsp ground almonds
50g butter
200g cream cheese
200g ricotta
200ml cream
3 large eggs
1/4 cup Ali's Limoncello
Zest of 1 lemon
2 tbsp Ali's Lemon Curd
Method
Remove the base of a 23 cm springform tin and cover the base with two layers of tinfoil which are larger than the base, reassemble and turn the tin foil up the sides - this helps make the tin more water tight.
Preheat the over to 170ºC.
Combine the cream cheese, ricotta, cream, eggs, zest and Ali's Limoncello until it is smooth.
Pour into the prepared tin.
Bake for 40 mins.
Reduce the heat to 120ºC (open the oven door to help cool the oven more quickly)
Meanwhile, remove the cake and drizzle Ali's Lemon Curd over the surface of the cake.
Return to the oven and cook 20 - 30 minutes more, until it is cooked through but still "wobbles" temptingly.
Leave to cool several hours, preferably overnight.
Optional: Serve with fresh fruit and a shot of Ali's Limoncello.
Buon appetito!!